799—Mousseline de Saumon à la Tosca

Combine one and one-half oz. of crayfish cream-cullis with each pound of the salmon mousseline forcemeat. Mould and poach as above, drain, and arrange in a circle on a dish.

Garnish each mousseline with a thin slice of milt cooked in lightly-browned butter, four crayfish tails cut lengthwise into two, and a slice of truffle at each end. Coat with a light Mornay sauce, finished with crayfish butter, and glaze quickly.

N.B.—In addition to these two recipes, all the garnishes suitable for fillets of sole may be applied to mousselines. Garnishes of early-season vegetable purées also suit them admirably, and therein lies an almost inexhaustible source of variety.