Salmon Mousselines Alexandra

Ingredients

• salmon mousseline forcemeat
• butter
• very thin oval escalopes of salmon
• truffle
• Sauce Mornay
• very fine peas

Instructions

1. Mould the mousselines with a spoon and lay them, as they are made, in a buttered sauté pan.
2. Place a very thin oval escalope of salmon on each and poach them.
3. Drain them on a cloth and dish them in a crown on the serving dish, with a slice of truffle on each escalope.
4. Coat with Sauce Mornay and glaze.
5. On taking them from the oven, arrange in the middle a garnish of very fine peas, or of asparagus tips, bound with butter.