Salads, sandwiches, and savouries

always be kept on till the last, as they help to keep the lettuce fresh), slice to them some cucumber and some nice young radishes, mix all well with mayonnaise (brought in a tightly stoppered wide-mouthed bottle), turn out the shape of lobster, and serve garnished with the dressed salad, and some plovers’, or quartered hard-boiled eggs. Salmon, prawns, crab, or indeed almost any fish, are good thus. Mayonnaise de Soles à la Cherbourgeoise. — Fillet some soles, and cut each fillet into two or more pieces, according to the size of the fish; bat these out with a wet knife, season each with lemon juice, white pepper, and salt, and then roll each about some pieces of carrot (the size of a small wine cork, as the fillets should be small), fastening them in place with bands of buttered paper. Place these fillets in a pan with a sherryglassful of white wine (French for choice), a gill of fish stock or water, a pinch of salt, and a little lemon juice, and cook for twelve to fifteen minutes under a buttered paper, then lift out, and when cold slip out the carrots. Fill up the centre of each fillet with rich mayonnaise, into which you have stirred some minced olives, and place the little rolls in an aspic-hned border mould alternately with an olive farced with a fillet of anchovy ; then set this all with enough aspic to fill the mould, and leave it till set. Meanwhile prepare a sauce thus : Make a custard with half a pint of milk and the yolks of three or four eggs, seasoning this rather highly with salt, white pepper, and a good dust of coralline pepper, and set it aside till cold. Now put about a gill of Chablis, or good French vinegar, into a pan with a small minced shallot, a peppercorn or two, and a pinch of salt, and boil this down sharply till only a tablespoonful or so is left ; then whisk it all very gradually to the cold custard, mixing in at the same time about two spoonfuls of shrimp puree (i.e., shrimps rubbed through a sieve with a little butter), and a full one of roughly minced shrimps. Pour this mixture into some aspic-lined dariole moulds, pouring more aspic over the top to fix them, and leave till quite set. Now well wash, dry, and break up some good lettuce, turn out the border mould, arrange the little dariole moulds all round the top, and fill up the centre with the lettuce tossed in a good mayonnaise dressing, only adding this in at the last, and, if liked, mixing some shelled shrimps amongst the lettuce. Soles prepared thus are delicious if the centre of the mould is filled with a mixture of cold, cooked, sliced Jerusalem artichokes, sliced trufiles, finely shred celery (or sliced cooked celeriac), and stewed mussels, or raw oysters, adding the liquor of the latter to the mayonnaise sauce. Treated thus it is known as Mayonnaise de soles d la Celestine. This can naturally be varied to any extent. Another form. Mayonnaise de soles d V Agnes, is made by filling an aspic-lined border mould with broken up lettuce, sliced radishes, cucumber, &c., all tossed in a rich mayonnaise sauce, garnishing the toj) with little rolled fillets of sole with a farced olive on the top of each, and filling the centre with the following : To a full gill or rather more of rich lobster sauce add