• 1 lb. cooked salmon (approx.) or one 16-oz. can
• 1 oz.

Dissolve the gelatine in the stock and season to taste. Cook the egg whites in a dariole mould or small cup until firm; when cold cut into thin slices and cut out into fancy shapes. Drain the oil from the salmon and remove all skin and bones. Cover the bottom of a mould with the jellied stock, let it set, and then decorate with egg-white shapes. Set the garnish with a little jelly, allow to set