3 slices salmon.

Cold water.

bay leaf.

2 cloves.

2 slices lemon.

1 small sliced onion.

6 slices carrot.

1.sprig parsley.

1 teaspoon salt.

teaspoon pepper.

cup vinegar.

cup white wine.

1 cup Mayonnaise Dressing.

1 teaspoon granulated gelatine.

1/2 tablespoon cold water.

Wipe salmon cut in two-inch slices (each weighing two-thirds pound), put in a pan, cover with cold water and add seasonings. Let stand two or three hours; then cook slowly on top of range until fish is tender. Take from pan, remove skin and bones, and press, using the hands, to keep in shape. Cool and cover with one cup Mayonnaise Dressing, to which has been added one-half teaspoon granulated gelatine soaked in one teaspoon cold water.

Garnish with thin slices of truffle, cut in fancy shapes.