Parisian Salad

Cut in quarter-inch squares some artichoke bottoms, beetroots and celeriac, boiled in water, and some cooked potatoes. Lay these vegetables in a bowl with a sliced, salted and pickled cucumber; add some marinated tunny-fish, season and pour over some good sweet oil. Pass through a sieve six cooked egg-yolks, beat them with a spoonful of olive oil, a tablespoonfuls of mustard and tarragon vinegar. Dress the vegetables, cover them with this sauce, and decorate the top with anchovies, olives, truffles, shrimp tails and a few fanciful cuts of red beef tongue.