2 cups of cooked salmon

1 quart of fish or chicken broth

2 tablespoonfuls of butter

½ onion, sliced

2 branches of parsley

6 slices of carrot

½ cup of tomato

Yellow rind of ½ a lemon i ounce of gelatine ½ cup of cold water 1 teaspoonful of salt Crushed shell of 1 egg White of 1 egg ¼ cup of white wine Truffles or pimentos or capers and cooked egg

Separate the fish into flakes while it is hot. Use the broth in which the fish was cooked or other white broth or consomme. Cook the onion, carrot and parsley in the butter; add the tomato, broth and lemon rind and let simmer twenty minutes; strain and when cold remove the fat; add the gelatine softened in the cold water, shell and white of egg and salt; stir constantly over the fire until boiling begins; let boil five minutes, draw to a cooler part of the range and let stand for fifteen minutes to settle. Strain through a piece of linen wrung out of boiling water; let cool, add the wine, if used, and the fish. Chill a fish mold in ice water, decorate with slices and strips of truffle or with bits cut from pimento, to simulate scales; dip the bits of material in a little of the jelly and set in place. They will adhere to the chilled mold. Turn in the fish mixture. Set in a cool place to become firm. Dip in warm water and unmold on a chilled serving dish. Surround with whipped-cream salad dressing. This may be molded in individual molds.