Darne of Salmon à la Nesselrode

Ingredients

• darne of salmon
• raw lobster Mousse
• a little pike forcemeat
• hot-water paste
• butter
• thin bards of bacon
• the debris of the lobster used for the Mousse
• sauce à l'Américaine
• cream
• fine oysters

Instructions

1. Remove the central bone and all the bones from inside the darne.
2. Stuff it with a raw lobster Mousse stiffened with a little pike forcemeat.
3. Line a well-buttered plain round pâté mould with a thin sheet of hot-water paste, made in advance and kept quite firm, and line the inside with thin bards of bacon.
4. Stand the darne upright inside, close the pâté with a sheet of the same paste, make an opening, and bake in a very hot oven.
5. On taking it from the oven, turn it upside down to drain off the melted bacon fat and the liquid, without unmoulding it; then slide it onto the serving dish and remove the mould.
6. Do not break the crust until it is in the dining room.
7. Make a sauce à l'Américaine with the debris of the lobster whose flesh was used for the Mousse, finish it with cream, add fine oysters bearded and poached at the last moment, and serve it separately.