Set aside for the decorations to become fixed.

Drain the vegetables and arrange inside the border, higher in the centre.

Lay the decorated slices of fish upon opposite sides of the mound, and serve either with or without mayonnaise.
=Halibut Salad.= (_For evening company, or fish course at a dinner party._) INGREDIENTS.
A slice of chicken halibut, 3 inches thick.
3 cups of cooked peas.
French dressing.
Hard-boiled eggs.
3 slices of pickled beet.
1 teaspoonful of gelatine.
Jelly mayonnaise, or green butter.
Heart leaves of lettuce.
2 olives.
_Method._--Prepare the eggs and fasten to the plate as in salmon salad.
Dip diamond-shaped pieces of pickled beet in the dissolved gelatine and place upon the front and top of each half of egg.

Spread the edge of the fish, after removing the skin, with jelly mayonnaise, or green butter, and, when set, decorate with figures cut from the cooked white of an egg.

With forcing-bag and tube shape a pattern around the upper edge of the fish.