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Fish Salads (Pieces of pickled beet)

pieces of pickled beet in the dissolved gelatine and place upon the front and top of each half of egg. Spread the edge of the fish, after removing the skin, with jelly mayonnaise, or green butter, and, when set, decorate with figures cut from the cooked white of an egg. With forcing-bag and tube shape a pattern around the upper edge of the fish. Place the fish in the centre of the crown or miroton of eggs, with the peas seasoned with French dressing around it; cover the place from which the bone was taken with the centre of a head of lettuce, cut in halves, and two fine olives. Serve with a bowl of mayonnaise.