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Capers, Parsley, and Gherkins

A teaspoonful of Chopped Tarragon and Chervil.

Cut some young carrots and turnips with a small round or oval vegetable scoop, blanch and cook them separately in salted water; cut some French beans into diamond shapes, blanch and cook; boil some asparagus tips and peas. When all are well drained and cold, mix with a little oil, vinegar, and mayonnaise sauce; season with cayenne pepper and salt. Cut the anchovies, some of the salmon and the cooked meat into small dice, with a few capers, a dessertspoonful of chopped gherkins, and a tablespoonful of caviare; add this to the mixture; sprinkle with a little chopped parsley and the chopped savoury herbs; stir in a little aspic jelly to bind them. Prepare a border of aspic, garnished with olives, capers, prawns, pickles, etc.; put a little of the above mixture in the centre of this, fill up with aspic, and put to cool. Mask a medium-sized bomb mould with aspic, garnish with fancifully-cut slices of smoked salmon, gherkins, olives, caviare, pickles, prawns, etc.; fill up the centre of same with the mixture, previously mixed with a little more aspic, so as to make it set well. Put it on the ice, and, when wanted, turn out the border first, place the bomb shape in the centre, garnish to taste, and serve very cold. When filling the bomb mould it should be fixed in some broken ice, to make it stand well. The mixture should be put in in layers, with aspic between each one until the salad comes to a point when turned out.

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