Fish Salad Moulded in Aspic

Ingredients

• 1 cup Aspic (gelatin-based) (Quantity estimated (not specified in original recipe))
• 1/2 cup Cooked vegetables (turnip, carrot, lemon peel) (Quantity estimated (not specified in original recipe))
• 1 pound Cooked fish (flaked)
• 1/2 cup Cooked peas
• 3 or 4 Gherkins
• 3 tablespoons Capers
• 1 cup Mayonnaise
• 1 head Lettuce (For garnish, quantity estimated (not specified in original recipe))

Instructions

1. 1Cover the bottom of a mould with aspic to a depth of about 1/4 inch. Set the mould in ice water and chill until the aspic is set (about 15 minutes).
2. 2Once the aspic is set, arrange a decoration of cooked vegetables cut into shapes (using a French cutter if available), or fashion a conventional design or flower. Dogwood blossoms are a simple pattern. Cut the four petals from a thin slice of cooked turnip and the center of the blossom from carrot or lemon peel. Fasten each piece in place with a little liquid aspic, and when set, cover with more aspic. To decorate the sides of the mould, take the figures on the point of a skewer, dip in aspic, then set in position against the chilled sides of the mould, and they will remain in place.
3. 3After the aspic covering the figures on the bottom of the mould has set, place a smaller mould in the center of the aspic in the first, and fill this with ice and water. Pour in aspic to fill the space about the smaller mould, and, when this aspic is firm, dip out the water and ice. Separate 1 pound of cooked fish into flakes. Add 1/2 cup of cold cooked peas, 3 or 4 gherkins, cut very fine, and 3 tablespoons of capers. Mix together and then mix with 1 cup of mayonnaise. Fill the vacant space in the mould with the fish salad mixture.
4. 4When ready to serve, dip the mould very quickly into warm water, letting the water rise to the top of the mould, and invert over a serving-dish. Remove the mould, and garnish with lettuce, tiny gherkins cut to resemble fans, blocks of aspic, or aspic moulded in shells, and mayonnaise.