Fillets of Salmon a la Mareschale

Let these be prepared and bread-crumbed as directed in the foregoing case; and instead of frying them in lard, two ounces of clarified butter, in a sautapan, must be used for that purpose; and when the fillets of salmon are done, and dished up, garnish the centre of the entrée with either muscles, oysters, prawns, or shrimps (these must of course have been previously scalded or picked); pour over the garnish and round the fillets some ravigotte sauce, No. 34, or aurora sauce, No. 88, and serve hot.