cooks and caterers, however, use the lobster sauce with salmon, but
salmon has too rich and delicate a flavor to be mixed with the
lobster.


Cold Boiled Fish, a la Vinaigrette.

If the fish is whole, take off the head and skin, and then place it in
the centre of a dish. Have two cold hard-boiled eggs, and cut fine
with a silver knife or spoon, (steel turns the egg black). Sprinkle
the fish with this, and garnish either with small lettuce leaves,
water-cresses, or cold boiled potatoes and beets, cut in slices. Place
tastefully around the dish, with here and there a sprig of parsley.
Serve the vinaigrette sauce in a separate dish. Help to the garnish
when the fish is served, and pour a spoonful of the sauce over the
fish as you serve it. This makes a nice dish for tea in summer, and
takes the place of a salad, as it is, in fact, a kind of salad.

If the fish is left from the dinner, and is broken, pick free from
skin and bones, heap it lightly in the centre of the dish, sprinkle
the sauce over it, and set away in a cool place until tea time. Then
add the garnish, and serve as before. Many people prefer the latter
method, as the fish is seasoned better and more easily served. The
cold fish remaining from a bake or broil can be served in the same
manner. This same dish can be served with a sauce piquante or Tartare
sauce, for a change.


Baked Fish.