44 COLD FISH.
— à l'Anglaise.—Put into a salad bowl a layer of broken-up fresh lettuce strongly seasoned with oil, vinegar, salt, and freshly-ground black pepper, and on this put a layer of flaked fish tossed in mayonnaise; then arrange round it hard-boiled eggs halved lengthwise, the yolks removed and the cavity filled with minced shrimps, prawns, etc., tossed in oil, vinegar, salt and pepper. Finish with little tufts of seasoned watercress, and serve at once. To be eaten in perfection this salad must be freshly made.
— aux Tomates.—This salad depends entirely on its dressing, for fish of any kind may be used, one sort or more, according to what is handy, whilst the salad may be fresh, or composed of a macédoine of cold cooked vegetables, as you please. For the sauce: Crush the yolks of two hard-boiled eggs with a wooden spoon, mixing them smoothly with a raw egg yolk, then mix in drop by drop, stirring continuously, half a gill of salad oil, till it is all perfectly smooth and thick; in a separate basin mix half a teaspoonful of mustard flour, a saltspoonful of caster sugar, a dust of cayenne or coralline pepper, and, lastly, a small tablespoonful of good vinegar, and a teaspoonful each of tarragon and anchovy vinegar; now work this all smoothly with two or three tablespoonfuls of tomato pulp or purée, and lastly mix it smoothly with the egg, oil, etc. Another dressing that answers excellently for these salads is the following, sometimes known as “English mayonnaise”: Mix together well the yolk of one hard-boiled egg, a teaspoonful of mustard, a quarter of a teaspoonful each of salt and pepper, then add in, drop by drop, very slowly, sufficient good salad oil to get the mixture as thick as custard or butter; finally adding a teaspoonful each of (Lazenby's) Harvey sauce, Worcester sauce, chilli,