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Ambrosial Salad

Take one and one-half cupfuls of cold potatoes, which have been boiled in clear stock, cut in dice, two and one-half cupfuls good, white celery, shredded into small Julienne strips (keep in water acidulated with lemon juice and dry thoroughly on a cloth before using), a few pickled nasturtium seeds and one can of truffles. There are usually five in a can. Select the best ones to cut in thin, oblong strips, and the rest shave into small, transparent slices. Boil two eggs hard, cut the whites into twelve equal strips, pointed at both ends; put the yolks through a fine strainer. Chop fine two table-spoonfuls of parsley, wash and thoroughly dry five very small, crisp lettuce hearts. Mix potatoes, celery, nasturtium seeds, odd-shaped pieces of truffles, and the parsley with a generous supply of highly seasoned French dressing and add the yolks carefully. Rub a salad dish with a cut onion. Arrange the salad in a mound; imbed one of the lettuce hearts in the top and radiate from it the white egg slices, alternating with the long truffle strips. Around the base, in the equal spaces between the other lettuce rosettes, place at regular intervals the remainder of the long pieces of truffles cut in halves. They will look as black as velvet. Probable cost, 2s.