Truffle Salad a la Gambetta

Mince six fine peeled Piedmontese truffles, weighing eight ounces, put them into a bowl with three artichoke bottoms, previously cooked and cut into eight pieces. Rub through a sieve four hard-boiled egg-yolks, lay them in a bowl with two tablespoonfuls of mustard, work well together, then incorporate three gills of oil and tarragon vinegar; rub the bottom of a salad bowl with a clove of garlic, set the truffles in, and the artichokes over; cover all with some mayonnaise (No. 607), mixing in also some tarragon, chervil, chives and parsley, all finely chopped.

GREEN SALADS (Salades Vertes).