Boudins of Salmon

Remove the skin and bone from one pound of salmon, reduce it to a pulp, and
pass it through a fine hair sieve. Mix with the puree ten ounces each of bread panada
and crayfish butter, season the mixture with pepper and salt, and bind it with two
well beaten eggs and a little reduced lean sauce that has been thickened with egg.
Mix an onion that has been fried white and cut into small pieces with the forcemeat.
Cut some strips of paper four inches long by two and one-half inches wide, and
butter them. Place a piece of forcemeat three and one-half inches wide by one and
three-fourths inches long and one and three-fourths inches thick on each strip of
paper. Make a hollow in the center of each piece of forcemeat about three-fourths
of an inch deep, and three-fourths of an inch wide. Fill the hollows with a salpicon
of cooked salmon and truffles mixed in stiffly reduced allemande sauce, cover them
with a little of the forcemeat, and wrap the paper round. Put the boudins in a sautepan
with a small quantity of stock, and let them simmer gently for fifteen minutes.
Drain the boudins, arrange them in a circle on a hot dish, pour over them some allemande
sauce thickened with crayfish butter, and serve.