Procure a piece of good salmon, plunge it into cold, salted water; add half a cupful of vinegar, one sliced carrot, one sliced onion, a bouquet (No. 254), and let cook for thirty minutes; drain, put aside to cool; then pare off the skin, and bone the salmon completely. When done, tear or break it into small pieces. Place these in a bowl, seasoning with a pinch of salt, a pinch of pepper, three tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a pinch of chopped parsley. Mix all well together; then decorate the salad-bowl with six small lettuce-leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut in quarters. Send to the table.