Frog Salad

Have one pound of very white medium-sized frogs, cooked in a little mushroom broth, and seasoned with salt, pepper, butter and lemon juice; when cold cut the meats into three-eighths of an inch squares, and put them in a vessel with cooked artichoke bottoms, potatoes and hard-boiled eggs, all cut the same size as the frogs; season with salt, pepper, oil and vinegar, and macerate for fifteen to twenty minutes. Drain the salad on a sieve, return it to the vessel, and dress it with a consistent mayonnaise (No. 606), finished with mustard and chopped tarragon; arrange it in a salad bowl, smoothing the top to a dome. Split some lobster claw meat in two, season and form into a rosette in the center of the salad; decorate around with truffles and gherkins having a lettuce heart exactly in the middle.