Cooked salmon,

Aspic jelly,


Mixed vegetables (chopped).

Line a china mold with the aspic jelly, and when the jelly is firm, cover it with flakes of the salmon, dipping each flake separately into cold liquid aspic, to make it adhere. Have ready cooked mixed vegetables, cut these in small pieces, and dress them with mayonnaise.

Fill up the mold with these pieces, and cover over the cut vegetables with more aspic jelly.