Poached Salmon in Aspic

• 1 salmon poached in court-bouillon
• 1 egg white and shell
• 2¼ tablespoons gelatine</

Poach salmon as above; remove carefully from court-bouillon to a large board or platter and let it cool. Remove the skin carefully, cutting it at the tail and stripping it to the head.

Reduce court-bouillon to 2 pints. Clarify it with the crushed shell and the white of an egg and