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Chestnut Salad (One pint of chestnuts salt two)

One pint of chestnuts, salt, two hard boiled eggs, lettuce, French dressing, lemon juice.

Shell, boil and blanch until tender, one pint of chestnuts. Drain, dust with salt, and stand aside to cool. Hard boil two eggs. At serving time arrange the lettuce in a salad bowl, put the chestnuts over, and then a French dressing, using lemon juice in place of vinegar. Hold a small sieve over the bowl, and rub the yolks through it, covering the salad lightly.