Macedoine Salad

Have four ounces of artichoke bottoms, four ounces of celery knob, four ounces of beetroot, four ounces of turnips all cut in quarter-inch squares, four ounces of string beans, cut lozenge-shaped, four ounces of asparagus tops and four ounces of green peas, all cooked separately in salted water, then refreshed, except the beetroots, which must be cooked whole and cut into squares afterward. Season with salt, pepper, oil and vinegar, and mix with a fine herb mayonnaise (No. 612).