Frog Salad
One pound white, medium sized frogs, onehalf teaspoonful salt, one teaspoonful pepper, one tablespoonful butter, one tablespoonful lemon juice, two artichokes, three potatoes, three hard boiled eggs, rule for French dressing. Cook the frogs in water until tender, and season with salt, pepper, butter and lemon juice; when cold cut the meat into inch squares, and put them into a bowl with cooked artichoke bottoms, potatoes and hard boiled eggs, all cut the same size as the frogs. Macerate with French dressing for fifteen minutes. Drain the salad in a sieve, and arrange it in a salad bowl, dressing it with a mayonnaise, and smoothing the top to a dome. Split some lobster claw meat in two, season and form into a rosette in the center of the salad; decorate around with truffles and gherkins, having a lettuce heart exactly in the middle.