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Coquilles of Salmon, Siberienne

Place a two-pound piece of salmon in a narrow saucepan with a sliced carrot, a sliced onion, a sprig of thyme, a bay leaf, a clove and two branches parsley. Moisten with half gill white wine, two tablespoons vinegar and sufficient cold water to cover the fish. Season with teaspoon salt, then let slowly come to a boil and let simmer ten minutes. Remove the pan to a cool place and let cool off in its broth.

Lift up the salmon, carefully remove the skin and bones, then divide the meat into small pieces and place them in a bowl. Season with four tablespoons salad dressing. Carefully mix without breaking the pieces. Arrange six large, thoroughly cleaned lettuce leaves in six table shells. Then evenly divide the fish over the lettuce. Prepare and divide a mayonnaise on top of the fish, neatly spreading it over. Have six small (heart) lettuce, arrange half teaspoon caviare over each piece of lettuce, then carefully lay one over each prepared coquille. Sprinkle a very freshly chopped hard-boiled egg over all, then serve.