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Japanese Salad

Mince three or four medium-sized truffles very fine, also two large, cold, boiled potatoes; put the whole into a basin, and season with one-half pinch each of pepper and salt, and a little grated nutmeg; pour over one-half wineglassful of champagne; and allow it to stand for two hours; add eighteen or twenty whole cooked mussels, one teaspoonful of chopped chives, and the same quantity of chopped parsley. Mix all well together, put the salad into a bowl, decorating it with six small white lettuce leaves, and six fillets of anchovies, and serve.