pepper, onion and lemon juice. Chop the
lobster meat fine; melt the butter, cook in it the flour and seasonings,
add the cream and lobster stock, and, when cooked, stir in the chopped
lobster. When cool spread upon one side of the fillets, roll up the
fillets and fasten with wooden toothpicks that have been dipped in
melted butter. Bake on a fish-sheet about fifteen minutes, basting with
butter melted in hot water.

Set a plain border-mould in ice water; decorate the bottom and sides
with pim-olas or gherkins cut in slices and dipped in half-set aspic;
cover the decoration on the bottom with aspic, and, when set and the
decorations on the side are "fixed" in place, arrange on the aspic the
cold fillets of fish and fill the mould with more aspic. When cold turn
from the mould and fill the centre with diced cucumbers and sliced
radishes dressed with French dressing. Pass mayonnaise or French
dressing in a separate dish. Surround the aspic with shredded lettuce if
desired.

=Fillets of Halibut in Aspic with Cole-Slaw.=

Use a generous half-pint of oysters in the place of the lobster,
parboiling and draining before chopping, and fill in the centre of the
aspic with coleslaw.

[Illustration: Miroton of Fish and Potato Salad.]

[Illustration: Cowslip and Cream Cheese Salad.

(See page 49)]

=Miroton of Fish and Potato.=

Marinate one pint of cold cooked fish--salmon, cod, haddock, halibut,
etc.--with three or four tablespoonfuls of oil, half a teaspoonful of
salt, a dash of pepper and two tablespoonfuls of lemon juice. Marinate,
separately, one pint of cold potatoes, cooked in their skins and cut in
cubes, with the same quantity of dressing, adding also one teaspoonful
of onion juice. Let stand in a cool place one hour or more. Have ready
six hard-boiled eggs; cut a thin slice from the round end of each egg,
that it may stand upright, then cut in quarters lengthwise. Dip into a
little aspic jelly or melted gelatine and arrange the quarters in the
form of a circle, with the yolks outside. Toss together the fish, potato
and three tablespoonfuls of capers, and fill in the centre of the
circle. Dust with fine-chopped parsley or beets; add a tuft of lettuce
at the top and a few heart leaves of lettuce above the crown of eggs.

=Fish Salad Moulded in Aspic.=

Cover the bottom of a mould with aspic to the depth of one-fourth an
inch. Set the mould in ice water, and, when the aspic is set, arrange
upon it a decora