Boil a small salmon as in the last article, and dish without a napkin;
have ready some small legs of lobster, bend them at the joints and stick
the ends into the back of the salmon, from head to tail, make the sauce
as for turbot à la poissonière (No. 212), and pour over the fish, then
have ready some fillets of sole (cut in strips as fine as white-bait,)
nicely bread-crumbed and fried in lard, with which garnish your fish.