Soyer's standard cookery

Coat the garnish with a little melted fish aspic so as to fix it. Then sprinkle the piece several times with melted aspic jelly, so as to cover it with a transparent veil. Place the fish prepared in a glass dish shaped to the fish and pour over enough clear melted jelly to fill the dish, and serve. Salmon Froid a la Norvegienne. Skin and decorate the salmon or darne and glaze it with aspic jelly. Let a coating of jelly set upon the bottom of the dish. Upon this jelly place a cushion of carved rice the same shape as the fish. Set the fish decorated and glazed upon this cushion, then place on a row of fine prawns cleared of their abdominal shell. Surround with a garnish of small cucumber slices garnished dome-fashion with a puree of smoked salmon; hard-boiled eggs glazed with aspic, small tomatoes or halved ones peeled, stuck with a bit of parsley stalk, and small barquettes of cooked and pickled beetroot, garnished with shrimps' tails cohered with mayonnaise. Serve mayonnaise sauce separately. Medallion de Saumon. Cut some small slices half an inch thick, from a fillet of salmon. Arrange them on a buttered tray; poach and dry in a moderate oven, then cool them. Trim them neatly with an even cutter either round or oval. Coat them, according to their purpose, either with mayonnaise sauce thickened with jelly, or a white pink or green chaudfroid sauce. Decorate it according to fancy and glaze with cold melted aspic jelly. Serve with a cold sauce. Salmon Mayonnaise. Garnish the bottom of a salad-bowl with moderately seasoned lettuce. Cover with cold, cooked and flaked salmon, thoroughly freed from all skin and bones. Coat with mayonnaise sauce and decorate with anchovy fillets, capers, stoned olives, small slices or quarters of hardboiled eggs, and small hearts of lettuce. Salade de Saumon. This is prepared in the same way as the above. The decorating garnish is placed with the salmon and the whole is seasoned in precisely the same way as an ordinary salad, adding two tablespoonfuls of mayonnaise in mixing up. Skate. Procure two or three slices, tie them with string to keep the shape in boiling, put them into a kettle of boiling water, in which you have put a good handful of salt; boil gently about twenty minutes (have ready also a piece of the liver, which boil with them) ; when done, drain well, and put them upon a dish without a napkin; put three parts of a pint of melted butter in a stewpan, place it upon the fire, and when quite hot add a wineglassful of capers, sauce over, and serve. Skate au Beurre Noir. Boil a piece of skate as directed in the last; when done, drain it well, put it upon a dish without a napkin, and proceed exactly as directed for mackerel. Skate may also be served upon a napkin, with a boat of well-seasoned melted butter, to which you have added a spoonful of Harvey sauce and one of anchovy. To Fry Smelts. Dry them in a cloth and dip them in flour; then have half an ounce of butter or clear fat melted in a bowl, into which break the yolk of two eggs, with which rub the smelts over with a brush, dip them in bread-crumbs, fry in very hot lard, dress them on a napkin, garnish with parsley, and serve with shrimp sauce in a boat. Stuffed Smelts.