788—Côtelettes de Saumon

Prepare some mousseline forcemeat for salmon, the quantity whereof will be in accordance with the number of cutlets to be made, and rub it through a coarse sieve. Line the bottom and sides of some buttered tin moulds, shaped like cutlets, with a coating one-half inch thick of the prepared forcemeat.

Fill the moulds to within one-third inch of their brims with a cold salpicon of mushrooms and truffles, thickened by means of reduced Allemande sauce, and cover this with the forcemeat.

Set the cutlets to poach, turn out the moulds; treat the cutlets No. 174, Anglaise (for Egg-and-bread-crumbing), and cook them with clarified butter.

Arrange in a circle round a dish, put a frill on a piece of fried bread counterfeiting the bone of the cutlet, garnish with fried parsley, and send to the table, separately, a “Dieppoise” sauce, Shrimp sauce, or a purée of fresh vegetables, such as peas, carrots, &c. In the latter case, serve at the same time a sauce in keeping with the garnish.