Potato Salad in Border with Truffles

For a plain potato salad put some fresh boiled and sliced potatoes into a bowl, season them with salt and pepper, oil, vinegar and chopped fine herbs.

For a Bordered Salad with Truffles, have some carrots and turnips sliced one inch long by three-quarters wide; take out pieces with a three-eighth inch column tube, and put them to cook in salted water; when done drain them, and set on the center of each piece of carrot and turnip one asparagus top an inch and three-quarters long; range them crown-shaped, intercalating the carrots and turnips, and set some chopped jelly around. Garnish the center with the potato salad dressed dome-shaped; cover the potatoes with round slices of truffle and then serve.