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Beet and Potato Salad

Cut some cooked blood beets with your sabatier scollop knife into cubes or dice shapes with flu ed sides, and keep the cut shapes in vinegar. Prepare some Parisienne potatoes--there should be about a quart of each--and the allemande salad dressing. Pile a few of the beet shapes in the middle of the dishes, place the potatoes around as a border, and with a tablespoon pour the sauce over the potatoes, leaving the beets of their natural color. Ornament with a hasty sprig of parsley to each dish. "Characterless people who are like sasify that is always just going to taste like an oyster and never does."--Talmage. ("Was often thought but ne'er so well expressed." Mem. To give salsify a chance in allemande dressing.)