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Salade à la Dumas

Cut into coarse shreds or thin slices one small cucumber (previously pickled), one small cooked beetroot, three cooked potatoes, and four fresh tomatoes. Set these on one side, and prepare a dressing as follows:

Rub one hard-boiled yolk of egg through a sieve into a salad bowl; add a tablespoonful of Tartare sauce, one small teaspoonful of salt, and a pinch of cayenne pepper. Mix well, and work in gradually two tablespoonsful of salad oil, one of French wine vinegar, and a dessertspoonful of anchovy essence. Add the prepared vegetables, and mix carefully.

Dish up in a clean salad bowl in a raised form.

Place the heart of a nice French lettuce in the centre; ornament with chopped hard-boiled eggs, chopped chervil and parsley, and a few French capers.