If the boiled fish is whole, take off the head and skin, and
then place it in the centre of a dish.
Have two cold hard-boiled eggs, and cut fine with a knife or
spoon. Sprinkle the fish with this, and garnish either with
small lettuce leaves, water-cresses, or cold boiled potatoes
and beets, cut in slices.
Place tastefully around the dish, with here and there a sprig
of parsley.
Serve the vinaigrette sauce in a separate dish. Help to the
garnish when the fish is served, and pour a spoonful of the
sauce over the fish as you serve it.
This makes a nice dish for tea in summer, and takes the place
of a salad, as it is, in fact, a kind of salad.
Tags: Fish Recipes
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