Have ready six hard-boiled eggs; cut a thin slice from the round end of each egg, that it may stand upright, then cut in quarters lengthwise.

Dip into a little aspic jelly or melted gelatine and arrange the quarters in the form of a circle, with the yolks outside.

Toss together the fish, potato and three tablespoonfuls of capers, and fill in the centre of the circle.

Dust with fine-chopped parsley or beets; add a tuft of lettuce at the top and a few heart leaves of lettuce above the crown of eggs.
=Fish Salad Moulded in Aspic.= Cover the bottom of a mould with aspic to the depth of one-fourth an inch.

Set the mould in ice water, and, when the aspic is set, arrange upon it a decoration of cooked vegetables cut in shapes with French cutter, or fashion a conventional design or some flower.