Cold Salmon Cutlets

Ingredients

• A. very small escalopes of salmon
• A. butter
• A. white wine
• A. lemon juice
• A. chaud-froid sauce
• A. jelly
• A. vegetable salad bound with Mayonnaise
• A. Sauce Mayonnaise
• B. butter
• B. slices of good red salmon
• B. salmon trimmings
• B. white jelly
• B. peas
• B. vegetable salad bound with Mayonnaise
• B. fine jelly
• B. a cold sauce
• C. salmon flesh and salmon Mousseline mixture

Instructions

1. A. Trim very small escalopes of salmon into the shape of cutlets.
2. A. Poach them gently in a buttered dish with white wine and lemon juice, then let them cool under a light press.
3. A. Chaud-froiter them and glaze them with jelly.
4. A. Dish them along a vegetable salad bound with Mayonnaise and dished in a pyramid, and serve a Sauce Mayonnaise separately.
5. B. Butter generously tin moulds shaped like small cutlets and line each with a slice of good red salmon, flattened very thin and overhanging the edges of the mould by a centimetre and a half.
6. B. Fill the inside with the well-seasoned trimmings and fold the ends of the slice back over to enclose them.
7. B. Arrange on a baking sheet and poach in a slow oven, dry, or in steam.
8. B. Turn them out onto a tray and let them cool.
9. B. Coat them with white jelly and decorate soberly and cleanly — a pea, a chervil pluche, a point of coral.
10. B. Dish them along a vegetable salad bound with Mayonnaise, arranged in a pyramid and surmounted by a hâtelet; or dish them in a crown in a flat, shallow crystal or silver vessel and cover them with fine jelly, melted and cold; or dish them on a coupe or on a dish-base of rice, semolina, corn-flour or stearin.
11. B. Whatever the dishing, always serve a sauceboat of cold sauce at the same time.
12. C. Proceed as at Côtelettes de homard Arkangel, replacing the lobster flesh and lobster Mousseline with salmon flesh and salmon Mousseline mixture.