Potato and Beetroot Salad

Cut some cold boiled potatoes in three-sixteenths inch slices, also some cooked and pickled beetroots; remove twenty-four rounds from each of these, using a one-inch diameter vegetable cutter, and range them crown-shaped, one overlapping the other, intercalating the beets and the potatoes, both previously seasoned. Fill the hollow in the center with finely cut, seasoned lettuce, romaine or escarole, and cover with a layer of very thick mayonnaise (No. 606); decorate the summit with anchovy fillets and tarragon leaves; surround the border with quartered hard-boiled eggs.