Mirabeau Salad

Have some shrimp tails, blanched oysters, truffles cooked in white wine, and potatoes baked in their skins, and cut into bits while hot, also the truffles. Season each article separately with salt, pepper, oil and vinegar; macerate them from fifteen to twenty minutes, then drain and mix them together in a bowl, and thicken with a mayonnaise sauce (No. 606), and a little tarragon mustard. Dress the salad in a salad bowl, smooth the surface, and decorate the top with some shrimp tails and truffles kept aside for this purpose.