Cut cold cooked fish into small pieces and mix with chopped hard-boiled EGGS, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the SALAD bowl with crisp lettuce leaves; add the SALAD and cover with a mayonnaise Dressing. Garnish with aspic, cut into dice pieces and serve cold.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)