EGG-BALL SALAD
Separate the whites and yolks of hard-boiled eggs. Cut the whites into shreds with the scissors. Rub the yolks through a sieve and mix to a paste with [mayonnaise], adding sardines, anchovies, salmon, or any preferred meat or fish which has been cooked and pounded fine. Shape the egg mixture into balls the size of marbles. Spread lettuce leaves with [mayonnaise], sprinkle it with the shredded whites of the eggs, and drop the balls of yolk paste upon it.