Martin Salad
Cook a two-pound slice of halibut with one onion cut in slices, four slices of carrot, two tablespoons vinegar, six cloves, bit of bay leaf, and four peppercorns, in water to cover, until tender. Chill, and marinate with French dressing. Cook four cups potato balls in boiling, salted water, with two slices onion and four cloves. When done, drain and cover with hot salad dressing. Marinate two cups each of French peas and flageolettes with a French dressing. Cut three tomatoes in slices, and marinate with French dressing.
When all these ingredients are thoroughly chilled, rub the salad dish with onion; lay slice of halibut in center; garnish with cream mayonnaise; arrange potatoes at either end of slice, and sprinkle with finely chopped parsley. Arrange a mound each of flageolettes and peas on either side of halibut; cover halibut with slices of tomato overlapping each other; garnish with the heart leaves of lettuce, arranged at intervals around the dish. Pass mayonnaise cream dressing.