[2022—SALADE SICILIENNE]
Take equal quantities of celeriac, russet apples, tomatoes, and artichoke-bottoms—all four cut into dice.
Season with oil and lemon juice.
[2023—SALADE TREDERN]
Take twenty-four crayfishes’ tails, cooked as for bisque, and cut lengthwise; twenty-four oysters (cleared of their beards), poached in lemon juice; and three tablespoonfuls of asparagus-heads. The three constituents should have barely cooled. Complete with fine shavings of raw truffles.
Season with condimented mayonnaise sauce, combined with a purée made from the crayfishes’ carcasses, pounded with two tablespoonfuls of fresh cream.
[2024—SALADE DE TRUFFES]
Cut some raw, peeled truffles into very thin shavings.
Season with a sauce consisting of hard-boiled egg-yolks, seasoned with salt and freshly-ground pepper, and finished with oil and lemon juice.