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Egg Timbale Salad

Take as many eggs as you have people to serve.

Boil them hard, remove the shell and put the eggs through a potato ricer while still warm. Take small timbale molds and pack each tightly with the egg mixture flavored with pepper and salt.

Set in ice box to chill. Peel medium-sized tomatoes by putting them in hot water for a few minutes. Chill the tomatoes. When ready to serve the salad, slice the tomatoes, spread with mayonnaise, unmold the egg timbales, place one on each slice of tomato, garnish top with a sprig of parsley, surround with hearts of lettuce and serve.