Salads.
Method.—Cut the eggs into halves lengthwise; cut a thin slice from the round ends, that the pieces may be set upright; dip lightly in the gelatine dissolved over hot water, and arrange miroton fashion around an oval serving-dish. Set aside, that the eggs may become fixed in position. Marinate the vegetables, separately, with French dressing; cook the salmon by the directions previously given; remove the skin and cover the sides with jelly mayonnaise or fancy butter. When cold decorate with whites of eggs and capers. Use the trimmings from the eggs, and fix them in place by dipping in jelly mayonnaise. Set aside for the decorations to become fixed. Drain the vegetables and arrange inside the border, higher in the centre. Lay the decorated slices of fish upon opposite sides of the mound, and serve either with or without mayonnaise.
Halibut Salad.
(For evening company, or fish course at a dinner party.)
Ingredients.
- A slice of chicken halibut, 3 inches thick.
- 3 cups of cooked peas.
- French dressing.
- Hard-boiled eggs.
- 3 slices of pickled beet.
- 1 teaspoonful of gelatine.
- Jelly mayonnaise, or green butter.
- Heart leaves of lettuce.
- 2 olives.
Method.—Prepare the eggs and fasten to the plate as in salmon salad. Dip diamond-shaped
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