FISH SALAD -3 by www.country-cooking.com
Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced; pour over a fine salad mixture, and arrange it into a
shape, high in the centre, and garnish with hard eggs cut in slices; a little cucumber mixed with the salad is an improvement. The mixture may either be a common salad mixture, or made as follows: take the yolks of three hard boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four table-spoonsful of vinegar, the different ingredients should be added carefully and worked together smoothly, the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish.
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