Take equal quantities of curled celery and a moderately small [julienne] of raw truffles. Season, when about to dish up, with a mayonnaise sauce with mustard, slightly flavoured with cayenne.
[2006—SALADE A LA FLAMANDE]
This consists of a coarse [julienne] of endives, a similar [julienne] of potatoes, an onion baked in its skin, cooled, peeled, and chopped, and some fillets of herring cut into dice, the quantities being in the proportion of one-half of the whole for the endives, one-quarter of the whole for the potatoes, and the remaining quarter for the onion and fillets of herring.
Season with oil and vinegar, and add some chopped parsley and chervil.
[620]
][2007—SALADE FRANCILLON]
Take some potato salad “à la Parisienne” (No. [2017]), previously [marinaded] in Chablis wine, some mussels (cleared of their beards, and poached with celery), and slices of very black truffle, the three constituents being in the proportion of one-half, one-quarter, and one-quarter respectively.
Set the potato salad on the bottom of the salad bowl, and lay thereon, by way of decoration, the mussels and the truffles in alternate layers.
[2008—SALADE ITALIENNE]
Take equal quantities of carrots, turnips, potatoes, tomatoes, and French beans—all cut into regular dice; also peas, small stoned olives, capers, anchovy fillets in small dice, and herbs for the seasoning.
Use hard-boiled eggs for the decoration.