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Rochelle Salad

Wash two fine heads of celery, and dry them perfectly. Cut the best stalks into pieces an inch long, and lay these in a salad-bowl, mixed with the whites of three hard-boiled eggs, thinly shredded. Press the yolks of the eggs through a wire sieve, and the moment before serving pour over the salad a quarter of a pint of tartar sauce. Sprinkle over this first the powdered egg-yolks, and afterwards three fine truffles, finely shredded. Ornament the salad with anchovy, beetroot, slices of German sausages, or in any suitable manner, and serve. If liked, the truffles may be omitted, and mayonnaise sauce be substituted for the tartar sauce.