2.= Decorate the mould as before; then put in a layer of the fish and dressing; when set, add a layer of aspic; alternate the layers until the materials are used or the mould is filled.

Individual moulds may be prepared in the same way.
=Salad of Mackerel or Bluefish.= Separate a cooked fish into flakes and mix with the chopped whites and sifted yolks of three hard-boiled eggs.

Season with French dressing, mix lightly and turn on to a bed of lettuce or cress, also seasoned with the dressing.

Garnish with fans cut from small gherkins, or with pickled beet cut in fanciful shape or chopped.
=Salad of Salt Mackerel.= Freshen the fish carefully before cooking.

Use equal parts of fish, flaked, and cold boiled potatoes.