Remove the skin and bones from a piece of salmon, boiled and cooled, and
cut it into pieces two inches long. Marinate them, _i. e._, place them
in a dish, and season them with salt, pepper, a little oil, and, in this
case, plenty of vinegar, some parsley, and a little onion cut up; then
cover, and let them stand two or three hours. In the mean time, cut up
some hard-boiled eggs into four or eight pieces for a border. Cover the
bottom of the salad-dish with lettuce-leaves, seasoned with a French
dressing; place your salmon slices in a ring on the lettuce, pouring in
the centre a _Mayonnaise_ sauce. Sprinkle capers over the whole.
Other kinds of fish, such as pike, blue-fish, and flounders, make very
good salads, arranged in the same way. Carême, Gouffé, and Francatelli
fry their fish and fowl in a _sauté_ pan, instead of boiling them. If
you do not make use of remnants of salmon left from the table, you can
form better-shaped slices by cutting the fish into little shapes before
it is boiled. If you wish to boil them, immerse them in warm water (with
vinegar and salt added) in a wire basket, or drainer.