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Salmon Salad (Open the can of salmon several)

Open the can of salmon several hours before it is to be used, turn out the fish, free it from skin and bone, drain off all the liquor and break the fish into large flakes. Marinate with a dressing and set aside in a cool place. Have *ready a well-chilled soup plate. Drop into it the yolk of an egg, add a pinch of salt and a dash of cayenne and stir with a silver fork until well mixed. Add olive oil drop by drop, being careful to stir in the same direction, until the mixture is very thick. Add a few drops of vinegar or lemon juice, then more oil and continue adding oil and acid until a cupful of oil has been used. Both lemons and vinegar vary so in strength that no precise quantity can be given, although the amount of oil will usually require one tablespoonful of vinegar or two of lemon juice. When the dressing is smooth and all the oil has been incorporated, set away at once in a cold place. Just before serving, arrange on a platter a bed of washed and drained lettuce. On it place the prepared fish, garnish with part of the dressing and serve the remainder with the salad.