Russian Salad

Lay in a salad bowl two ounces of celeriac cut in fine Julienne, four ounces of boiled and cold potatoes, cut in quarter-inch squares, four ounces of artichoke bottoms, each one divided into sixteen pieces, four ounces of well-pared roast sirloin of beef, cut in quarter-inch squares, four ounces of string-beans cut lozenge-shaped, two ounces each of chicken, ham and tongue cut into three-sixteenths of an inch squares; season with salt, pepper and vinegar. Cover the whole with a highly seasoned mayonnaise sauce (No. 606), in which some mustard in mixed, and garnish all around the outer edge with cucumbers and gherkins cut in fine slices, alternating them, and having one overlapping the other, then toward the center decorate with another row of sliced truffles, inside of these a row of beetroot, inside a row of anchovies and capers, and in the center lay a fine lettuce heart. There may be arranged outside of the cucumbers, and upright against the salad bowl, a row of thin slices of sausage.