Cold Salmon, or Cold Darne à la Parisienne

Ingredients

• cold cooked salmon
• sauce Mayonnaise bound with jelly
• rice or semolina
• Beurre de Montpellier
• coral
• hard-boiled eggs
• chervil pluches
• small artichoke bottoms
• fine macédoine of vegetables
• Mayonnaise collée
• sauce Mayonnaise

Instructions

1. Remove the skin so that the bared part forms a regular rectangle, its ends equally distant from the head and the tail; on a darne, the rectangle should take in two thirds of the surface.
2. Cover the bared part with sauce Mayonnaise bound with jelly and let it set.
3. Arrange the piece on a low pad of rice or semolina cut to its own shape.
4. Edge the sauced rectangle with a cord of Beurre de Montpellier, piped from a bag fitted with a small fluted tube.
5. Decorate the centre of the rectangle with details of coral, chopped hard-boiled egg white and yolk, chervil pluches and the like.
6. Fill small artichoke bottoms domed with a fine macédoine of vegetables bound with Mayonnaise collée and set them round the piece as a border.
7. Serve a sauce Mayonnaise separately.