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Pepper and Salt (Cut the partridge into neat)

Cut the partridge into neat joints; remove the skin and most of the bones; put the meat in a dish, season with pepper and salt, and pour the vinaigrette over it; keep it in a cool place for about an hour or more.

Wash the lettuce and celery; remove the green leaves, and shred the white portion. Season a little. Dress the lettuce, celery, and partridge in alternate layers in the shape of a dome or pyramid on a salad-bowl; mask with stiff mayonnaise.

Decorate the surface with fanciful slices and strips of gherkin and truffle. Surround with a garnish of quartered hard-boiled eggs, French olives, and capers, and serve.