Mignon Salad

Pare four heads of endive or escarole that are not too large, suppress the outer leaves, and wipe the other well without washing them; cut either of these salads across in two parts, put the upper part of the leaves in a bowl, cut up the other half into large Juliennes, and season with salt, pepper and some fine oil. Cut in medium Julienne four peeled truffles cooked in wine, season them also with salt and oil, cut up the same as the truffles two breasts of chicken cooked in butter and lemon juice without attaining a color; let them get cold and lay them on a plate. Shell four hard-boiled eggs, rub the yolks through a sieve and set this in a bowl, diluting with some mayonnaise (No. 606), a good spoonful of mustard and a dash of vinegar; add one after the other, first the truffles, then the endives, and lastly the chicken breasts, all previously drained of their seasoning. Dress the salad in a salad bowl, and decorate the top with truffles, beetroot, gherkins and lobster coral.