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SALAD RUSSE (Russian Salad)

Take one cauliflower, three small potatoes, and two tomatoes, a carrot, a turnip, and some French beans. Cook separately in salted water the various vegetables, previously prepared, the carrot and turnip cut up into small dice or stars, the cauliflower divided into sprigs or buds, the potatoes cut into neat short strips: use the tomatoes in slices, raw. When all are cooked, drain well, and put in layers in a large basin or salad-bowl. Season with pepper, salt, and a pinch of castor sugar. Arrange the whole of the ingredients in distinct sections or layers, together with one truffle and two gherkins cut into fine shreds. Cover each layer with mayonnaise sauce. Smooth over neatly with mayonnaise. Decorate according to fancy with shredded smoked salmon, beetroot, olives, anchovies, capers, or truffles. Probable cost, 2s.