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Mayonnaise of Turbot

Remove the skin and bones from two or three pounds of cold boiled turbot; cut up the meat into shapes such as hearts or rounds, place them in a basin with sufficient oil and vinegar to moisten, sprinkle over pepper and salt, and add a flavoring of chopped shallots and tarragon leaves. Allow the pieces of fish to soak in this for an hour or so, then remove them, arrange them in a circle on a dish, garnish with small fillets of anchovies and gherkins, hard-boiled eggs, beet-root in slices, capers, tarragon leaves and pieces of chopped meat jelly. Pour some mayonnaise sauce in the center of the dish, and serve.