Cold Salmon Cutlets

Ingredients

• Salmon fillets, very thin escalopes
• White wine
• Lemon juice
• Butter
• Aspic jelly (gelée)
• Mixed vegetable salad
• Mayonnaise sauce
• Salmon trimmings (parures), finely minced
• White aspic jelly (gelée blanche)
• Garnish

Instructions

1. METHOD A: Trim small salmon escalopes into cutlet shapes. Poach gently in a buttered pan with white wine and lemon juice until cooked. Allow to cool under light pressure. Coat with chaudfroid (sauce coating) and glaze with aspic jelly (gelée).
2. Arrange the cutlets along a vegetable salad bound with Mayonnaise and arranged in a pyramid. Serve Mayonnaise sauce separately.
3. METHOD B: Thoroughly butter small tinplate molds shaped like cutlets. Line each mold with a thin slice of bright red salmon, flattened very thin and extending 1.5 centimeters above the mold edges. Fill the interior with seasoned salmon trimmings (parures). Fold the salmon slice ends to enclose the filling. Place on a sheet pan and poach in a gentle oven, either dry or over steam (à sec ou à la vapeur).
4. Unmold onto a base (plafond). Cool completely. Coat with white aspic jelly and decorate simply and neatly with small peas, chervil leaves (pluche de cerfeuil), coral points, or similar garnish.
5. Arrange along a vegetable salad bound with Mayonnaise, arranged in a pyramid, and topped with a hatelet (ornamental skewer). Alternatively, arrange the cutlets in a crown formation in a shallow crystal or silver platter, cover with clear aspic jelly, melted and cooled.
6. These cutlets are primarily for ball suppers (soupers de bal) but may also be arranged on a cup or platter base of rice, semolina, corn-flour, or stearine.
7. Regardless of plating method, always serve a sauceboat of cold sauce alongside the cutlets.
8. METHOD C: Proceed as described for Lobster Cutlets Arkangel (Côtelettes de homard Arkangel), substituting lobster meat and Mousseline forcemeat with salmon meat and Salmon Mousseline (appareil Mousseline de saumon).