791—Darne de Saumon Daumont

Poach the darne in a court-bouillon prepared beforehand.

Dishing Up and Garnish.—Surround the darne by medium-sized mushrooms stewed in butter and garnished with small crayfish tails cohered by means of a few tablespoonfuls of Nantua sauce; small round quenelles of mousseline forcemeat for fish, decorated with truffles, and some slices of milt treated No. 174, Anglaise (for Egg-and-bread-crumbing), and fried when about to dish up.

Serve the Nantua sauce separately.