Season with mayonnaise sauce.
[2009—JOCKEY-CLUB SALAD]
Take equal quantities of asparagus-heads and a [julienne] of raw truffles; the two should be seasoned separately some time in advance.
Cohere, when about to dish, with a very little highly-seasoned mayonnaise sauce.
[2010—SALADE LACMÉ]
Take equal quantities of red capsicums and tomato sauce; plain-boiled rice, kept very white, and with each grain distinct; and [ciseled], washed, and pressed onion.
Season with oil and vinegar, and flavour with curry.
[2011—SALADE DE LEGUMES]
Take equal quantities of carrots and turnips, raised by means of a grooved spoon-cutter; potato dice; French beans cut lozenge-form; peas; small flageolets, and asparagus-heads; arrange them in distinct heaps, and set a fine bunch of cauliflower in the middle.
Season with oil and vinegar, and add some chopped parsley and chervil.