Bagration Salad

Have some very white lettuce leaves, some anchovies, marinated tunny fish, stoned olives, beetroot cut small, minced gherkins and escalops of lobster. Season the lettuce leaves and lay them at the bottom of a bowl; also season the other ingredients with a little mayonnaise (No. 606), lay them on top of the lettuce, and dredge over and around a border of chopped truffles to decorate. Place on top quartered hard-boiled eggs, in the center a pretty lettuce heart, and around this some chervil, tarragon, water cress, parsley, burnet and chives, all chopped up very fine and divided into six parts, arranging them tastefully around the lettuce heart.