Some fillets of turbot, oil, tarragon vinegar, salt and pepper, eggs, cucumbers, anchovies, tarragon leaves, beets, capers, aspic jelly.

Cut some fillets of cooked turbot into moderate-sized round or oblong pieces, carefully taking off the skin and extracting all bones. Place these pieces of fish into a bowl, with a dressing made of oil, tarragon vinegar, salt and pepper. As soon as the fish is well flavored with this seasoning, arrange the pieces round a dish like a crown. Place a circle of chopped hard-boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, beetroot and capers round the dish, and then arrange a wall of aspic jelly round the edge of the dish. Fill up the center of the crown of the fish with good mayonnaise sauce.