803—Saumon Froid ou Darne de Saumon Froid à la Riga

Prepare a salmon or a darne as in the preceding recipe, and dish it on a cushion in order that it may be slightly raised.

Surround it with grooved sections of cucumber hollowed to represent small timbales, well parboiled, No. 168, Cooked Marinade for Venison with a few drops of oil and lemon-juice and filled with a vegetable salad thickened with mayonnaise; indented, halved eggs filled with caviare; and tartlets of vegetable salad cohered with mayonnaise, and garnished, each with a crayfish-shell stuffed with crayfish mousse; alternate these various garnishes, and encircle with a border of jelly dice.