Bass, salmon, bluefish, and halibut are good varieties to serve cold. They may be masked with the aspic mayonnaise given above, or with a plain, thick mayonnaise, or with tartare sauce, or with maître d’hôtel butter. The covering should be spread with a knife to make it smooth, and the fish kept in a cool place until the time of serving. Hard-boiled eggs, capers, pickles, lettuce, watercress, and parsley are suitable garnishes.
JELLIED CUTLETS
Cut cold boiled sheepshead or other fish into flat, even pieces, each piece a size suitable for one portion. Lay them in a pan, leaving spaces between them. Place on each piece a thin slice of hard-boiled egg, then pour over them just enough aspic jelly to cover them. The aspic should have a little lemon juice or vinegar mixed with it to make it tart. When the jelly is set, cut the pieces apart with a sharp knife and arrange them on a dish with creamed horseradish sauce.
FISH IN THE GARDEN
Skin a cold boiled trout, bass, or other fish. Cover it with mayonnaise, or with maître d’hôtel butter. Garnish it with aspic jelly and surround it with vegetables molded in jelly as in illustration [No. 6]. Use peas, beans, celery, etc.
COLD HALIBUT
Cover a thick piece of boiled halibut with mayonnaise. Sprinkle the top with chopped capers. Garnish it with potato salad, the potatoes being cut into balls.
CHEESE
NO. 115. CREAM CHEESE WITH BAR-LE-DUC CURRANTS.