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Egg Salad

Boil six eggs hard and leave until cold; then peel and cut into halves lengthwise, and dust a small quantity of pepper, salt and cayenne over each half of egg, and pour over it a few drops of oil and vinegar. Take small quantities and chop together, of chervil, chives and tarragon leaves; place them in the center of the dish, and arrange the halves of egg around this. Wash, drain and chop a few young lettuce leaves, place them around the eggs, and serve.