Garnished Salad, with Imperial Mayonnaise
Pound and press through a sieve 4 large anchovies (no bones), boil 6 eggs hard, halve them and neatly remove the yolks, which pound to a paste with butter, the powdered anchovies, ¼ teaspoonful of mace, a little pepper. Mix well, and roughly fill the egg cases. Fill almost to the top the salad bowl with finely-shred lettuce, endive, cooked beetroot, sliced (very thin) artichoke (cooked), and finally add some cucumber ribbons. Then arrange with care the egg baskets and pour round, but not over the halved eggs, the following dressing (imperial mayonnaise):—Put into a basin ½ pint of aspic, and add 1 tablespoonful of olive oil, 2 teaspoonsful of vinegar, and a trifle of salt and pepper. Beat with an egg whisk until all the ingredients are well blended. Set the salad in a pan of ice water if possible, or in a very cold place until served.