Fish Salad Moulded In Aspic, No. 2

Decorate the mould as before; then put in a layer of the fish and dressing; when set, add a layer of aspic; alternate the layers until the materials are used or the mould is filled. Individual moulds may be prepared in the same way.

Salad Of Mackerel Or Bluefish

Separate a cooked fish into flakes and mix with the chopped whites and sifted yolks of three hard-boiled eggs. Season with French dressing, mix lightly and turn on to a bed of lettuce or cress, also seasoned with the dressing. Garnish with fans cut from small gherkins, or with pickled beet cut in fanciful shape or chopped.

Salad Of Salt Mackerel

Freshen the fish carefully before cooking. Use equal parts of fish, flaked, and cold boiled potatoes. If potatoes are specially prepared for the purpose, cut them in cubes or balls, blanch, and cook in well-seasoned beef stock; drain, and add, when cold, to the fish. Season with French dressing. Arrange on a bed of cress and sift the yolk of an egg over the whole.

Salad Of Shad Roe And Cucumber

Cook two shad roes with an onion, sliced, and a bay leaf, in salted, acidulated water twenty minutes; drain, and marinate with about two table-spoonfuls of oil, one tablespoonful of lemon juice ' and a dash of pepper and salt. When cold cut in small cubes. Rub the salad-bowl with a clove of garlic cut in halves. Cut a thoroughly chilled cucumber in dice; put the cucumber on a bed of lettuce leaves in the bottom of the bowl, and the roe, well drained, above; mask with mayonnaise nearly a cup will be required, - in the top insert a few heart leaves of lettuce, and place around the centre of the mound a circle of cucumber slices overlapping one another; or alternate these with lozenges cut from pickled beet.

Boudins-De-Saumon Salad

Butter four small dariole moulds, or small cups; sprinkle the butter with chopped parsley. Select four small pieces of cooked salmon, dry on a soft cloth so as to remove all oily liquor, and put a piece in each mould. Beat two eggs (or, better, one egg and the yolks of two) slightly, season with one-fourth a teaspoonful of salt, a dash of paprica and a few drops of anchovy essence or onion juice; add half a cup of milk, and, when well mixed, pour into the moulds around the fish. Set the moulds in a pan of hot water and bake until the custard is set. Do not let the water boil. Chill thoroughly, then turn from the moulds on to lettuce leaves. Serve with a star of mayonnaise dressing on the top of each boudin.

Russian Salad. (Boston Cooking-School)

Ingredients

1 cup of carrots.

1 cup of potatoes.

1 cup of peas.

I cup of beans (flageolets preferred). 6 tablespoonfuls of oil. 3 tablespoonfuls of vinegar.

1 teaspoonful of salt.

1/4 a teaspoonful of pepper.

A head of lettuce.

I cup of mayonnaise.

I cup of shrimps.

1/4 a lb. of smoked salmon.

I hard-boiled egg.

Method

Marinate the carrots and potatoes, cut in small pieces, also the peas and beans, with French dressing. Arrange on a dish in four sections, having lettuce for the foundation of each. Cover each vegetable with mayonnaise. Strew the tops of two sections with small pieces of smoked salmon; on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely. Outline the inner side of each section with shrimps, by lightly pressing the ends of the shrimps into the mayonnaise. Finish with a tuft of lettuce in the centre of the dish.