Cut into thin slices the best part of some cold remains of salmon, partridges and chicken, arrange them on a salad dish, and mix with them in moderate quantities some cooked asparagus heads, carrots, turnips and cauliflower, all cut into small pieces, a few capers, shrimps, and a small quantity of caviar. Prepare a sufficient quantity of dressing with oil, mustard, vinegar and a small quantity of cayenne pepper; one tablespoonful of minced shallots should also be added. Pour the mixture over the above ingredients, and stand the salad on ice until ready to serve. Care should be taken in making this salad that all the ingredients taste, but that none of them predominate.

Russian Salad With Caviar

Pack a conical-shaped mould in ice and decorate the interior with anchovy fillets, poached whites of eggs, and gherkins cut in small pieces, and small French beans, all dipped in half-set aspic jelly to make them adhere to the mould. Cover all with a thin layer of the aspic jelly and let it set. Meanwhile prepare a salad of boiled beetroots, potatoes and carrots (a little of each), as well as a few pickled button mushrooms and capers, a little salted cucumber, and a few sticks of celery, all except the capers being cut up small; add a few fillets of anchovies or salted herrings, a small piece of any cooked fish, and a few crayfish tails, all cut up into small pieces. Put the whole into a basin, pour over sufficient mayonnaise sauce to make the mixture thick, pack the basin in ice, and allow the contents to cool. Turn the salad into the mould, let it remain in the ice for an hour, turn it out onto a dish, and serve with a garnish of small rolls cut in halves, and the center scooped out and filled with caviar.