Lamb Salad a la Somer

Cut slices of braised lamb a quarter of an inch in thickness; arrange on a deep dish in straight rows over a bed of sliced cooked potatoes. Decorate the whole with some anchovy and bloater fillets, slices of pickled gherkins, capers, small pickled onions, chopped chervil and chives, salt, pepper, oil vinegar and mustard. Garnish the dish with hard-boiled eggs (Fig. 492) and lozenge-shaped pieces of beetroot, also a few tarragon leaves. Serve without stirring, so as to avoid breaking the slices of meat.