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Truffle Salad

Six truffles, three artichokes, four eggs, mustard, three gills of oil and tarragon, clove of garlic, mayonnaise, tarragon, chervil, chives, parsley. Cut the truffles into pieces, put them into a bowl with the artichoke bottoms, previously cooked and cut into eight pieces. Rub through a sieve the hard-boiled egg yolks, lay them in a bowl with the mustard, work well together, add gradually the oil and tarragon vinegar; rub the bottom of a salad bowl with a clove of garlic, set the truffles in, and the artichokes over; cover all with a mayonnaise, mixing in also some tarragon, chervil, chives and parsley, all finely chopped.