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Brunswick Salad

Peel and cut a fresh celeryroot into fine shreds and soak it in water for a quarter of an hour. Peel and boil four truffles for three minutes in a little Madeira wine. Rub the inside of a basin with a clove of garlic, put in it the yolks of four or five hard-boiled eggs and mash them to a smooth paste with a spoon; then add one teaspoonful of mustard, one teacupful of oil and a small quantity of vinegar. Drain the celery roots and truffles and mix them with the eggs. Season the salad, turn it into a salad-bowl, sprinkle over a small quantity of chopped tarragon and cloves, and serve.