Salmon Poached in Court-Bouillon

• 1 whole salmon (about 6 pounds)
• lemon slices
• cucumber <

Combine elements of court-bouillon in a kettle large enough to hold salmon; bring to the boil; skim; lower heat and simmer for 30 minutes. Let court-bouillon cool slightly; then lower the salmon, wrapped in muslin, into it. Add more liquid if necessary. Simmer gently for 45 to 60 minutes or until the fish flakes easily with a fork.

Remove fish carefully from the court-b