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Salmon Salad

Take the remains of broiled salmon, or broil some slices specially for the purpose. Divide these into neat pieces two inches square and half an inch thick. Season the pieces separately with oil, vinegar, pepper, and salt. Make a little clear aspic jelly, seasoned with pepper, salt, vinegar, and chopped ravigote (see RAVIGOTE). Wash some lettuces or any other suitable salad, and dry them perfectly. Divide the hearts into halves, and with them make a border round a dish. Decorate this border with picked prawns, hard-boiled eggs, beetroot, etc. Put a layer of salmon into the centre of the dish, and pour over it a little of the savoury aspic. When it is set, put another layer, and let this set again, and repeat the layers, diminishing the circles each time until at last they come to a point. Pour a little more jelly over all, place half a hard-boiled egg on this, and fasten in it the heart of a cabbage-lettuce. Keep it in a cool place till wanted.