Russian Salad for Lenten Dinners

Have some small quarter-inch carrot balls, small sticks of turnips, both blanched and cooked separately in water with some butter, salt and sugar, green peas and lozenge-shaped string beans, both cooked in salted water. Lay these vegetables in a salad bowl in four distinct sections, cover them over with a mayonnaise (No. 606), highly seasoned, and set on top four groups, one composed of smoked salmon, one of fillets of sole, one of salt herring, and one of egg-white, all cut into quarter-inch dice. Decorate with fillets of anchovies, sliced pickled cucumbers, capers, olives, shrimps, beetroots and truffles, and in the middle set a fine lettuce heart.