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Sardine Salad

Take any cold dressed fish. Free it from skin and bone, and tear it into flakes. Put a layer of it in the centre of a dish, and sprinkle lightly over it a small portion of minced gherkins and bruised capers. Place on this a layer of sliced German sausage, and arrange on the top of the pile sardines split into halves and freed from bone and skin. Cut lettuce-hearts into quarters, place these round the salad, and garnish the dish with hard-boiled eggs cut into quarters lengthwise. At the moment of serving, pour over the salad a sauce prepared as follows. Take the flesh of three sardines freed from skin and gristle. Rub this in a mortar to a smooth paste with the yolks of two hard-boiled eggs; and add a pinch of cayenne, a grate of nutmeg, and two table-spoonfuls each of oil, vinegar, and light wine. Add the ingredients slowly, and beat the sauce well between every addition.