Darne de Saumon a la Royale

Ingredients

• Drain and dry the salmon
• coat the bared fillets with a layer of a preparation of mousse de saumon
• coat the layer of mousse with mayonnaise sauce
• put some clear fish jelly to set
• surround it with a border of Montpellier butter
• decorate the center with truffles
• encircle it with the royale crowns made from anchovy fillets

Method

1. 1

   Drain and dry the salmon, remove the skin from one side, and coat the bared fillets with a layer of a preparation of mousse de saumon, putting more over the middle than the sides.

2. 2

   Coat the layer of mousse with mayonnaise sauce thickened with fish jelly and leave to set.

3. 3

   Upon the dish which is to be sent to the table put some clear fish jelly to set; then place the salmon on this jelly and surround it with a border of Montpellier butter, using a piping-bag.

4. 4

   Decorate the center with truffles, and encircle it with the royale crowns made from anchovy fillets.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 60. The excerpt below is the record exactly as published.

Darne de Saumon a la Royale. Drain and dry the salmon, remove the skin from one side, and coat the bared fillets with a layer of a preparation of mousse de saumon, putting more over the middle than the sides. Coat the layer of mousse with mayonnaise sauce thick- ened with fish jelly and leave to set. Upon the dish which is to be sent to the table put some clear fish jelly to set; then place the salmon on this jelly and sur- round it with a border of Montpellier butter, using a piping- bag. Decorate the center with truffles, and encircle it with the royale crowns made from anchovy fillets

Cook this with the app: pantry check, scaling, and the assistant.