794—Darne de Saumon Régence

Braise the darne in white wine in accordance with the directions given in No. 780, The Braising of Fish.

Garnish.—Surround the darne by spoon-moulded quenelles of whiting forcemeat prepared with crayfish butter, oysters cleared of their beards and poached, small, very white mushrooms, and poached slices of milt.

Normande sauce finished with truffle essence.