Salads.
toothpicks that have been dipped in melted butter. Bake on a fish-sheet about fifteen minutes, basting with butter melted in hot water.
Set a plain border- mould in ice water; decorate the bottom and sides with pim-olas or gherkins cut in slices and dipped in half-set aspic; cover the decoration on the bottom with aspic, and, when set and the decorations on the side are "fixed" in place, arrange on the aspic the cold fillets of fish and fill the mould with more aspic. When cold turn from the mould and fill the centre with diced cucumbers and sliced radishes dressed with French dressing. Pass mayonnaise or French dressing in a separate dish. Surround the aspic with shredded lettuce if desired.
Fillets of Halibut in Aspic with Cole-Slaw.
Use a generous half-pint of oysters in the place of the lobster, parboiling and draining before chopping, and fill in the centre of the aspic with coleslaw.
Miroton of Fish and Potato.
Marinate one pint of cold cooked fish—salmon, cod, haddock, halibut, etc.—with three or four tablespoonfuls of oil, half a teaspoonful of salt, a dash of pepper and two tablespoonfuls of lemon juice. Marinate, separately, one pint of cold potatoes, cooked in their skins and cut in cubes, with the same quantity of dressing, adding also one teaspoonful of onion juice. Let stand in a cool
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