Fish Salad With Vinaigerette

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 hardboiled
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.