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Fish Salad, Parisienne

Place a two-pound piece of fresh halibut in a narrow saucepan with a sliced carrot, a sliced onion, sprig thyme, bay leaf, one clove, one half gill white wine, two tablespoons vinegar, enough water to cover the fish and teaspoon salt, then let slowly come to a boil and let boil five minutes. Set the pan in a cool place and let stand until thoroughly cold. Take up the fish, remove the bones and skin, then cut the fish into one-inch slices. Place in a bowl. Prepare a plain macedoine garnishing, wash it in cold water, drain and add to the fish. Cut two cold, boiled potatoes in quarter-inch-square pieces, add to the bowl. Season with four tablespoons salad dressing. Sprinkle over half teaspoon chopped parsley, carefully mix. Wipe the sides of the bowl and serve. N.B. Whenever any cold, left-over fish is on hand use it for the salad in place of the fresh.