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Mayonnaise of Salmon

Cut some cold boiled salmon into small, neat pieces of a uniform size and shape; prepare a mixture of two parts salad oil and one part tarragon vinegar, season it to taste with pepper and salt, beat it up well and dip the pieces of salmon in it. Wash two or three fresh lettuces, trimming off the discolored leaves, drain the water from the remainder and cut them into fine shreds. Place the lettuces on a dish and put the pieces of salmon on top of them, arranging them in a circle, each one overlapping the other. Wash the hearts only of some young lettuces and cut them into quarters; also wash some garden cress and shake it well to free it as much as possible from water. Arrange some of the lettuce hearts and cress in alternate circles round the salmon, and put some in the center of the circle of salmon. Place right in the middle of all a large piece of beet-root, on which stand half of a hard-boiled egg, from which the yolk has been scraped out and the vacancy filled with capers. Place on each piece of salmon a small round of beet-root with a caper on it. Finally, garnish with a border of halves of hard-boiled eggs and slices of beet-root. Serve the salad with a sauce-boatful of mayonnaise sauce. Mayonnaise of Salmon with Aspic Jelly Remove the bones from two pounds of salmon cut into slices, place them in a fish-kettle, cover over with boiling fish-broth, add a small quantity of salt, then move the fish-kettle to the side of the fire and boil for ten minutes. When cooked, take out the fish and leave till cold. Turn a border of aspic jelly onto a dish and fill the center with alternate layers of mayonnaise and the slices of salmon, finishing with the mayonnaise, and serve.