Eggs with Carrots au Gratin / C Eufs aux Carrottes au Gratin

Step 1. about seven inches in length and trim it round and thick at one end

Step 2. and pointed the other. A piece of salmon can be formed this way

Step 3. by beating it and forming it according to the way wanted. Salmon

Step 4. should be about two inches in height, seven inches in width, and

Step 5. at the widest part about three to three and a half inches in width

Step 6. at the point. After the fish is formed, cut out the center room for

Step 7. the filling and put it in a roasting pan with some of the juice made

Step 8. from the skin and bone. Sprinkle with pepper and salt and put a

Step 9. piece of butter in the fish; put it in the warm oven covered for about

Step 10. twenty minutes to steam, basting it now and then during the time

Step 11. it is cooking. In the meantime, make a mousse of one pound of

Step 12. shrimps, the other pound cook [for fifteen minutes]. Salt to taste. Fill the salmon with the mousse while it is hot; mix finely chopped

Step 13. parsley with part of the mousse and spread the salmon around with

Step 14. it. Slice some truffles in thin slices and begin—first one slice

Step 15. at the point, then two slices,'one resting on top of the first one, then

Step 16. next row three slices, the fourth row four slices, and the fifth row

Step 17. five slices. Peel all even size shrimps and put one after the other

Step 18. from the side of the fish meeting in the center, and in this way

Step 19. dress the rest of the salmon. Put the salmon mousse with the

Step 20. parsley in a fancy tube and decorate all around the shrimps and