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No-name Salad

Make a mayonnaise, a small amount of aspic and a French dressing. Flake any cold cooked fish, either of one kind or mixed, and lay for an hour in a deep plate sprinkled with oil and vinegar.

Line a plain, flat-topped mold with the just liquid aspic by pouring in a small quantity and turning and tipping the mold in a bed of cracked ice till every part is thickly coated; then set firmly and evenly in the ice. Ornament the bottom (which will be the top) with a round of truffle in the center and a dozen or so shrimps radiating from it, and decorate the sides with a ring of shrimps alternating with slices of truffle; set these with a very little more aspic. Add to the mayonnaise about its own bulk of the jelly and put in the mold a layer of the mixture, then one of the fish just as you lift it from the marinade; strew with capers, add another layer of sauce, then fish, till the mold is full; garnish with a wreath of cauliflower branches and water cress well seasoned with the French dressing when turned out for the table.- Anne Warner.