Prepare the latter with tarragon vinegar.
=Brook Trout Moulded in Aspic.= Pour a little chicken aspic into a pickle or other dish of suitable shape and size for a single fish; when nearly set, lay a trout, prepared as above, upon the aspic, add a few spoonfuls of aspic, let it harden so that the fish may become fixed in place, then add aspic to cover.

Slices of cucumber pickles, capers, or other ornaments, may be used.

When the aspic is thoroughly set and chilled, remove from the mould and serve on two lettuce leaves, with any dressing desired.
=Halibut Salad.= Flake the fish and marinate with French dressing (three tablespoonfuls of oil, one tablespoonful of lemon juice or vinegar, a dash of salt and pepper, for each pint of fish); drain, and add half as much boiled potato, cut in small cubes and dressed with French dressing.

Serve on a bed of lettuce leaves.

Garnish with sardine dressing.