Cut a thoroughly chilled cucumber in dice; put the cucumber on a bed of lettuce leaves in the bottom of the bowl, and the roe, well drained, above; mask with mayonnaise,--nearly a cup will be required,--in the top insert a few heart leaves of lettuce, and place around the centre of the mound a circle of cucumber slices overlapping one another; or alternate these with lozenges cut from pickled beet.
=Boudins-de-Saumon Salad.= Butter four small dariole moulds, or small cups; sprinkle the butter with chopped parsley.

Select four small pieces of cooked salmon, dry on a soft cloth so as to remove all oily liquor, and put a piece in each mould.

Beat two eggs (or, better, one egg and the yolks of two) slightly, season with one-fourth a teaspoonful of salt, a dash of paprica and a few drops of anchovy essence or onion juice; add half a cup of milk, and, when well mixed, pour into the moulds around the fish.
Set the moulds in a pan of hot water and bake until the custard is set.
Do not let the water boil.

Chill thoroughly, then turn from the moulds on to lettuce leaves.

Serve with a star of mayonnaise dressing on the top of each _boudin_.
=Russian Salad.= (BOSTON COOKING-SCHOOL.) INGREDIENTS.
1 cup of carrots.
1 cup of potatoes.
1 cup of peas.
1 cup of beans (flageolets preferred).
6 tablespoonfuls of oil.
3 tablespoonfuls of vinegar.
1 teaspoonful of salt.
1/4 a teaspoonful of pepper.
A head of lettuce.
1 cup of mayonnaise.
1 cup of shrimps.
1/4 a lb.