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Imperial Salad

French dressing, rule for mayonnaise, asparagus, truffles. Cut off some green asparagus tops one inch in length; cook them in boiled salted water; drain and lay them in a bowl, macerate with a French dressing. Cut some cooked truffles into the same length as the asparagus, season them the same, and one-half hour later lay them on a sieve to drain. Then add them to the asparagus and mingle them both with a mayonnaise, adding a little mustard.