Fish Salad-3

Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of
small salad,
and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced; pour
over a fine salad
mixture, and arrange it into a
shape, high in the centre, and garnish with hard eggs cut in slices; a little cucumber mixed with the
salad is an
improvement. The mixture may either be a common salad mixture, or made as follows: take the yolks
of three hard
boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four tablespoonsful
of
vinegar, the different ingredients should be added carefully and worked together smoothly, the whites
of the eggs
may be trimmed and placed in small heaps round the dish as a garnish.