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Spanish Salad

In the centre of a flat serving-dish arrange a mound of endive. Peel tomatoes, divide into sections or cut in slices, and arrange these around the endive. Shell cold, hard-boiled eggs; cut in halves, crosswise, and in points; remove the yolks and pound to a paste with an equal amount of the flesh of lobster, shrimp, anchovies or salmon.

With this paste, seasoned to taste with oil, lemon juice, salt and pepper, fill the cups fashioned from the whites of the eggs, and arrange them around the tomatoes. Strew chopped shallot and sweet pepper over the endive. Mix equal portions of oil and vinegar, add salt and pepper to taste, and pour over the salad. Serve at once.