42 COLD FISH.
and cut up scallops, prawns, lobster, oysters, etc., may all be used), anchovy fillets, olives stoned and farced, or plain, minced parsley, sliced or minced hard-boiled eggs, etc., according to what is handy, till the basin is nearly full (it must not be tightly packed), then pour in gently sufficient just liquid aspic to fill it and to cover the fish, and put it aside to set. Make some good and rather rich mayonnaise, to which, just at the last, you stir in a tablespoonful of absolutely boiling water for each full half-pint of sauce, then cork it up tightly in a wide-necked bottle, and put it away in a cool place. Now, if the cook will well wash the lettuce and other salading the very last thing before she goes up to dress for her outing, and leaves it to drain in the hung-up basket in a cool corner, whoever takes her work, during her outing, will only have to dip the basin in hot water, wiping the surface to remove any moisture, and then reverse it on a dish; it is then garnished with the dry salading, and the sauce may be either poured over this garnish or sent to table in a separate boat. This makes a pretty and appetising dish, and the mayonnaise, being well-corked down, does not acquire the rank, coarse taste which is the result of long-standing exposed to the air.
— à l'Italienne.—Free some cold, cooked cod or other firm white fish, flaking it as much as possible into shell-like pieces, breaking up the rest small, and tossing it with two forks with shrimps, anchovy fillets, dice of hard-boiled egg, capers, etc., seasoning it lightly but thoroughly with a vinaigrette dressing, and let it stand till well flavoured; then pile it up in the centre of a dish, arrange some fresh, well-washed salading of any kind in a ring round the fish, dust it all with freshly-ground black pepper, and, if liked, a little grated Parmesan; cover the dome of fish with some rather thin