Capon Salad a la Mortimer

Have a cold roast capon, cut off the thighs and the breasts; suppress all the skin, fat and bones. Divide the meat into slices three-sixteenths of an inch thick, and these into round pieces an inch in diameter; lay them in a deep dish, and season with salt, pepper, oil, vinegar and mustard. Now put into a salad bowl half a pound of salted cucumbers, half a pound of potatoes, a quarter of a pound of minced red radishes, a quarter of a pound of celery or celery knob, all being minced up very fine; season with salt, pepper, oil, vinegar, chopped chervil and tarragon, and mix thoroughly. Cut into eight pieces sufficient artichoke bottoms to form a border, dip the tips of each piece into finely chopped parsley. Prepare rounds of truffles one inch in diameter by one-eighth of an inch in thickness; arrange the vegetables at the bottom of a cold dish, lay the capon on top, cover with a mayonnaise sauce (No. 606), and surround the whole with the artichoke bottoms; inside this border lay symmetrically the slices of truffles, and inside of these slices of beetroot cut smaller than the truffles, and on top of the beets smaller bits of gherkin; finish the center with a small cluster of truffles. Send this salad to the table to show the guests before removing it to stir and serve.