Salmon Salad

Cook some slices of salmon; when cold separate the meat in flakes. Mince some celery very fine, place it in a salad bowl with the salmon over it; season with oil, vinegar, salt and pepper, mixed in another vessel and thrown over it. Pour over some ravigote mayonnaise sauce (No. 612), decorate the top with tarragon leaves, lobster coral, quartered hard-boiled eggs and fanciful cut of truffles.