Pick and flake cold salmon. Canned will do if you cannot get fresh. Have ready the pounded yolks of two hard-boiled eggs; mix with the shredded fish, season with pepper, salt, a pinch of mace, some minced parsley, and a tablespoonful of capers, and set aside in a cold place. There should be two cupfuls of the fish.

Have ready a little fish stock. If you have boiled fresh salmon for the dish, strain a cupful of the liquor in which it was cooked. If not, cook half a pound of some other fish, season, and strain it. Do not use the liquor from canned salmon; it is unwholesome and greasy. Heat the stock, add a tablespoon-ful of lemon-juice and pour upon a tablespoonful of soaked gelatine. Return to the fire and stir until scalding hot, mix with the fish, and turn into a buttered mould, in which you have arranged rings of the whites of the boiled eggs in fanciful shapes. Press the mixture gently but firmly into the mould, put a plate on top, and a weight upon this, and let it get perfectly cold. Turn out upon a platter. It should be firm and lightly glazed. Cut into slices; lay each slice upon a lettuce leaf, and serve mayonnaise sauce with it.