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SALMON SALAD (another way)

This is an entremet which is recurred to on economical principles when there is any salmon left. Let the salmon cool, and cut it nicely into fancy shapes. Decorate these with fillets of anchovies, pickled cucumbers, fine capers, and chopped eggs, to which add a few hearts of lettuce. Then make the sauce as follows. If you have some jelly, make a kind of mayonnaise. Put three spoonfuls of oil, and one spoonful of vinegar, with an equal quantity of jelly, seasoned with pepper, salt, and chopped herbs. Beat all these over ice till they are a white colour, and decorate your salad with this mayonnaise and a few lumps of jelly cut in different shapes. Make no decorations that are liable to tumble down. A plain, good salad will be eaten in preference to any other. Grand decorations are merely intended to ornament the centre of the table: what is to be eaten must be plain and good. Above all things, avoid introducing artificial colours. Nature has supplied you with nasturtium, red and white beetroot, beans of two colours (white and green), chervil, tarragon, burnet, etc.; besides, you have white or yellow omelets. In summer-time you have asparagus, artichoke-bottoms, cauliflowers, etc.