Cut two good slices from the middle of a fine salmon, four inches in
thickness, and dress them in a marinade, as for the trout, first tying
them up; stew one hour, and leave them in the marinade to cool; when
quite cold drain them on a cloth; dress on your dish, fill the centre
with Montpelière butter (No. 1366), garnish with a border of eggs, and
sauce round with a very white Tartare sauce (No. 38), and sprinkle a
little chopped gherkins over.