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Fish Salad Moulded in Aspic, No. 2

Decorate the mould as before; then put in a layer of the fish and dressing; when set, add a layer of aspic; alternate the layers until the materials are used or the mould is filled. Individual moulds may be prepared in the same way.

Salad of Mackerel or Bluefish.

Separate a cooked fish into flakes and mix with the chopped whites and sifted yolks of three hardboiled eggs. Season with French dressing, mix lightly and turn on to a bed of lettuce or cress, also seasoned with the dressing. Garnish with fans cut from small gherkins, or with pickled beet cut in fanciful shape or chopped.