Chop sufficient cold fish, boiled previously in water and vinegar, with onion, carrot, and herbs, then freed from bones and skin.
Mix with as much mayonnaise dressing as will cover and set on ice 1 hours.
Melt some aspic jelly and whip it very stiff, and fill a mould shaped like a cross in alternate layers of jelly and fish.
Set aside to harden and turn it out on a bed of lettuce leaves garnished with a border of whole hard-boiled eggs. The originality of this quaint dish lies entirely in the shape of the mould, which must be a square or Greek-cross shape.
