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Salad, Italian

Cut some thin slices of beetroot with a crimped cutter, season with oil and vinegar, dust with mignonette pepper, sprinkle with the chopped whites of some hard-boiled eggs and tiny fillets of anchovies that have lain for a time in lemon-juice. Next take some stoned olives, and fill the cavities with the pounded yolks of eggs mixed with a little mayonnaise, and put it in with a forcing-bag and pipe. These look nice on a dish-paper round a mound of green salad. One of the little piles should be served to each person. Probable cost, uncertain.