Serve mayonnaise with the salad.
=Fillets of Halibut in Aspic, with Cucumber-and-Radish Salad.= INGREDIENTS.
2 slices of halibut, cut half an inch or less in thickness.
1 lobster (a pound and a half).
3 tablespoonfuls of butter.
1/4 a cup of flour.
1/4 a cup of cream.
1/4 a cup of stock.
A dash of paprica.
1 tablespoonful of lemon juice.
1 teaspoonful of chopped parsley.
1/4 a tablespoonful of salt.
1 quart of aspic.
Olives.
A bunch of radishes.
2 cucumbers.
French dressing.
_Method._--Remove the skin and bone from the halibut, thus securing eight fillets.

Season with salt, pepper, onion and lemon juice.

Chop the lobster meat fine; melt the butter, cook in it the flour and seasonings, add the cream and lobster stock, and, when cooked, stir in the chopped lobster.

When cool spread upon one side of the fillets, roll up the fillets and fasten with wooden toothpicks that have been dipped in melted butter.

Bake on a fish-sheet about fifteen minutes, basting with butter melted in hot water.
Set a plain border-mould in ice water; decorate the bottom and sides with pim-olas or gherkins cut in slices and dipped in half-set aspic; cover the decoration on the bottom with aspic, and, when set and the decorations on the side are "fixed" in place, arrange on the aspic the cold fillets of fish and fill the mould with more aspic.