Soyer's standard cookery

Remove all bones. Stuff with raw lobster forcemeat stiffened by means of a little whiting forcemeat. Line a wellbuttered, round, raised-pie mold with a thin layer of raisedpie paste (this is made* with three-quarters of a pound of flour, three ounces of lard, one egg, and a little lukewarm water), prepared in advance and made rather stiff. Garnish the inside of the pie with thin slices of bacon and place the fish upright in it. Cover the pie with a layer of the paste, joining the edges with those of the lining, make a slit in the top for vapor to escape, and bake in a hot oven. When the pie is almost baked, pierce it with a needle; if withdrawn without any of the stuffing adhering to it, the pie will be ready to be taken out of the oven. Now turn it upside down in order to drain away the liquid fats, but do not let it drop from the mold. Then put it on a dish and remove the mold. Break the crust at the dining-table. Serve an American sauce, which should be prepared from the remains of the lobsters used in making the mousse, finished with cream, and garnished with fine oysters, poached when about to dish up. Salmon Slice a Royale. Braise the fish in Chablis. Garnish with small quenelles of forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato, raised by a large round spoon cutter and cooked a I'Anglaise. Serve Normande sauce separately. Mousseline Alexandra. Make a forcemeat of salmon, mold the quenelles and place them separately in buttered saucepan. Put a small thin slice of salmon on each, and poach them in a very moderate oven, keeping the lid on the pan. Drain on a napkin, arrange them on a dish, and put a slice of truffle upon each slice of salmon, and coat with Mornay sauce. Garnish with small asparagus-heads just before dishing up. Cold Salmon. Salmon which is intended to be served cold, should either be cooked whole or in large pieces, in plain salted water, and cooled in the same water. Salmon cooked whole has a better flavor and not so dry as when cut in pieces, though the latter way tends to better appearance. In dishing cold salmon remove the skin so that the fish may be easily decorated, though gourmets will always prefer salmon served in its natural state. To decorate, use pieces of cucumber, anchovy fillets, capers, slices of tomato and curled-leaf parsley. Darne de Saumon a la Royale. Drain and dry the salmon, remove the skin from one side, and coat the bared fillets with a layer of a preparation of mousse de saumon, putting more over the middle than the sides. Coat the layer of mousse with mayonnaise sauce thickened with fish jelly and leave to set. Upon the dish which is to be sent to the table put some clear fish jelly to set; then place the salmon on this jelly and surround it with a border of Montpellier butter, using a pipingbag. Decorate the center with truffles, and encircle it with the royale crowns made from anchovy fillets. Saumon Froid en Bellevue. Skin the salmon, set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon.