Season with oil and vinegar.
[2016—SALADE OPÉRA]
Take equal quantities of white chicken meat, very red tongue, celery-sticks cut [julienne-fashion], and a [julienne] of truffles. Arrange these constituents in very regular heaps, and in the middle of them set a heap of asparagus-heads. Decorate with a border consisting of roundels of cocks’ kidneys and roundels of gherkins, laid alternately.
Season with very thin mayonnaise sauce.
[2017—SALADE PARISIENNE]
[Clothe] a Charlotte-mould with very clear jelly, and garnish its bottom and sides with thin collops of spiny-lobster’s tail decked with truffles. Fill the mould with a vegetable salad (No. [2011]) combined with a quarter of its volume of lobster or spiny-lobster remains, cut into dice, and cohered by means of a cleared mayonnaise.
Leave to set in the cool, and, when about to serve, turn out on a napkin.
[2018—SALADE MASCOTTE]
Take some green asparagus-heads, some hard-boiled lapwings’ eggs, some sliced cocks’ kidneys, some slices of truffle, and some crayfishes’ tails.
Decorate according to fancy, making use of the ingredients of the salad for the purpose.