Ingredients:  Salmon, forcemeat of fish, truffles, butter,
Madeira, croutons of bread, crayfish tails, anchovy butter.

Cut a bit of salmon into well shaped fillets, and marinate
them in lemon juice and a bunch of herbs for two hours, wipe
them, put a layer of forcemeat of fish over each, and decorate
them with slices of truffle. 

When put them into a well-buttered saute-pan with half
a cup of stock and a glass of Madeira or Marsala, cover with
buttered paper, and put them into a moderate oven for twenty
minutes. 

Arrange the fillets in a circle on croutons of bread, garnish
the centre with crayfish tails and with truffles cut into
dice, a quarter of a pint of Velute sauce, and half a
teaspoonful of anchovy butter. 

Glaze the fillets and serve.

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Tags: Fish Recipes

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