Italian Salad

Cook in salted water one pint of green peas, half a pint of string beans, half a pint of carrots and as much turnips, both of these pushed through a tin tube; they should be a quarter of an inch in diameter, and three eighths of an inch long. First blanch the carrots and turnips, then cook them in broth (No. 194a) with salt and sugar, and when done drain and leave them to get cool. Put into a salad bowl the carrots, green peas, some green peppers, string beans, turnips and finely cut-up chervil, tarragon, chives and finely chopped parsley; season with salt, pepper, vinegar and oil, mixed well together. Cut some beets and potatoes in an eighth of an inch thick slices, remove some rounds from these with a vegetable cutter three-quarters of an inch in diameter, then season; set the beetroots alternated with the potatoes around the base; near the top place a row of round slices of pickles half an inch in diameter; divide the height between the potatoes and the pickles with fillets of anchovies into six panels; in the center of these place a round slice of mortadelle and on the top lay some small channeled mushrooms (No. 118).