Wrap the salmon in cheesecloth, leaving enough extra at the ends to make handling easy.
Cook it in the Court Bouillon until it reaches an internal temperature of 160°F., about 10 minutes to the pound.
Remove, unwrap, and allow to cool.
Dissolve the gelatin in the water.
Mix with 3 cups mayonnaise and cover the fish completely with the mixture.
Garnish with rings of ripe olives, pieces of pimiento, and halves of blanched almonds.
Surround with deviled eggs.
Pass extra mayonnaise, made with lemon juice instead of vinegar.
Makes 10 servings.