Lay in a salad bowl two ounces of celeriac cut in fine Julienne, four ounces of boiled and cold potatoes, cut in quarter-inch squares, four ounces of artichoke bottoms, each one divided into sixteen pieces, four ounces of well-pared roast sirloin of beef, cut in quarter-inch squares, four ounces of string-beans cut lozenge-shaped, two ounces each of chicken, ham and tongue cut into three-sixteenths of an inch squares: season with salt, pepper and vinegar. Cover the whole with a highly seasoned mayonnaise sauce (No. 606), in which some mustard is mixed, and garnish all around the outer edge with cucumbers and gherkins cut in fine slices, alternating them, and having one overlapping the other, then toward the center decorate with another row of sliced truffles, inside of these a row of beetroot, inside a row of anchovies and capers, and in the center lay a fine lettuce heart. There may be arranged outside of the cucumbers, and upright against the salad bowl, a row of thin slices of sausage.

(2646). Russian Salad For Lenten Dinners (Salade Russe Au Maigre)

Have some small quarter-inch carrot, balls, small sticks of turnips, both blanched and cooked separately in water with some butter, salt and sugar, green peas and lozenge-shaped string beans, both cooked in salted water. Lay these vegetables in a salad bowl in four distinct sections, cover them over with a mayonnaise (No. 606), highly seasoned, and set on top four groups, one composed of smoked salmon, one of fillets of sole, one of salt herring, and one of egg-white, all cut into quarter-inch dice. Decorate with fillets of anchovies, sliced pickled cucumbers, capers, olives, shrimps, beetroots and truffles, and in the middle set a fine lettuce heart.