Anonymous Fri Oct 07 11:37:58 2005

33-3/4 oz. white wine

33-3/4 oz. water

10-1/2 oz. onion, pared, sliced

1-1/2 oz. parsley stems

1 thyme sprig

1 small bay leaf

1 oz. coarse-grained salt

1/4 oz. peppercorns

2 lb. salmon fillet

Place all ingredients except salmon in saucepan; heat to simmering. Simmer for 30 minutes. Place fillet in buttered pan; pour hot court bouillon over. Heat quickly to 200 degrees F; remove from heat. Let cool to 80 degrees F. Cover; refrigerate overnight. Remove gelatin residue from fillet prior to slicing. Cut into 8 slices; reserve trimmings.