Mushrooms in oil
Boil a piece of salmon, and when cold cut it into fillets and marinate them for two hours in oil, lemon juice, salt, thyme pepper, and nutmeg.
Next, make a good mayonnaise and add to it some lobster butter mixed with a little dissolved gelatin and Velute sauce. Wipe the fillets and arrange them in a circle on a dish, and pour the mayonnaise over them.
Next, decorate the border of the dish with aspic jelly, and in the centre put some stoned Spanish olives stuffed with anchovy butter, truffles, mushrooms in oil, and crayfish tails.