Mazarine of Salmon

Make about a pound and a half of salmon into forcemeat, No. 186, using less panada, and making up the deficiency with a gill of stiff Allemande sauce, No. 17.

Mazarine of Salmon

Slightly butter the inside of a very clean quart-size jelly mould, and fill it carefully with the salmon forcemeat; smooth the top over with a knife dipped in hot water, and about an hour and a half before dinner-time, set the Mazarine to steam as you would a pudding; and when done, turn it out on its dish; garnish with picked prawns, decorated quenelles, button mushrooms, &c, or for economy sake, when turned out, it may be sauced with Cardinal ragout only, No. 62.