Place the fish in the centre of the crown or _miroton_ of eggs, with the peas seasoned with French dressing around it; cover the place from which the bone was taken with the centre of a head of lettuce, cut in halves, and two fine olives.

Serve with a bowl of mayonnaise.
[Illustration: Russian Salad.] [Illustration: Halibut Salad.
(See page 64)] =Shells of Fish and Mushrooms.= Cut cold fish--salmon, halibut, lobster, etc .-- into small cubes, mix with one-third in measure of cooked mushrooms, also cut small, and add for each cup of mushrooms and fish one tablespoonful of gherkins cut fine.

Season with French dressing and let stand one hour; then drain, and mix with jellied mayonnaise.

Fill chilled shells with this preparation, rounding it on the top.

Make smooth, and mask with jellied mayonnaise.