1.   Ladle chilled soup into shallow soup plates and sprinkle with the chervil.

2.   Arrange salad on dinner plates or shallow soup plates.

3.   Check seasoning and serve in shallow soup plates.

4.   In large plates or shallow soup bowls, spoon some vegetable mixture over the bottom and place a lobster claw and some body meat on top.

5.   Or spoon chilled beet mixture into shallow soup plates, add cabbage, and top with gefilte fish.

6.   Place dinner plates or shallow soup plates in the oven to warm.

7.   Pour mixture into a shallow soup bowl.

8.   Reheat beet mixture, spoon into warmed shallow soup plates, sprinkle with julienned cabbage and top with fish.

9.   Serve the vegetables and their juice in shallow soup bowls and top with salmon.

10.   Serve immediately in shallow soup bowls.