Mayonnaise Of Salmon With Aspic Jelly

Remove the bones from two pounds of salmon cut into slices, place them in a fish-kettle, cover over with boiling fish-broth, add a small quantity of salt, then move the fish-kettle to the side of the fire and boil for ten minutes. When cooked, take out the fish and leave till cold. Turn a border of aspic jelly onto a dish and fill the -center with alternate layers of mayonnaise and the slices of salmon, finishing with the mayonnaise, and serve.

Mayonnaise Of Soles

Place the soles to cook in boiling salted-water with a little lemon-juice added. When tender, drain the soles, lift the fillets carefully off the bones and place them between two dishes and press them together till cold. Then cut the fillets into as many cutlets as possible. Wash and bone some anchovies and cut them into small strips. Wash and remove the outer leaves of a large lettuce, cut the heart and remaining leaves into fine shreds, pile them on a dish and pour a quantity of nice mayonnaise sauce over them; over this, arrange a circle of the fillets of soles, next a circle of the anchovies and then a circle of stoned olives. Fill up the space in the center with finely-minced hard-boiled eggs, capers and anchovies, and serve.

Trout With Mayonnaise

Cut off the heads and thin tail parts from half a dozen or so medium-sized trout, clean them inwardly through the gills, also wiping the insides and taking care not to remove the slime from the skin. Have in readiness a saucepan with sufficient court-bouillon mixed with a little claret to cover the fish, plunge them in when the liquor is boiling, cover over the pan, remove it to the side of the fire and allow the fish to cool in the liquor. Take them out, drain, wipe well, place them on the ice for thirty minutes or so and glaze with half-set aspic jelly. Fill an ornamental border mould with aspic jelly, turn it out onto a dish when set, place a small quantity of chopped jelly in the center and serve with mayonnaise sauce in a sauceboat.

Mayonnaise Of Turbot

Remove the skin and bones from two or three pounds of cold boiled turbot; cut up the meat into shapes such as hearts or rounds, place them in a basin with sufficient oil and vinegar to moisten, sprinkle over pepper and salt, and add a flavoring of chopped shallots and tarragon leaves. Allow the pieces of fish to soak in this for an hour or so, then remove them, arrange them in a circle on a dish, garnish with small fillets of anchovies and gherkins, hard-boiled eggs, beet-root in slices, capers, tarragon leaves and pieces of chopped meat jelly. Pour some mayonnaise sauce in the center of the dish, and serve.

Mayonnaise Turkey With Aspic Jelly

Cut the breast of a cooked turkey into slices, then cut them up again into shapes all alike. Make a quantity of mayonnaise sauce with lemon juice, and mix with it nearly its quantity of just melted aspic jelly. Coat the pieces of turkey with the mayonnaise jelly, place them on a dish, and stand the dish on the ice. Chop fine a boiled beet-root and some parsley. Take the slices of turkey on a fork, and when the jelly has firmly set, dip the upper side lightly into chopped parsley, and then into the beet-root. Arrange them on a dish, the parsley side upwards, against a pile of shred lettuces, garnish with small sprays of watercress and chopped aspic, and serve.