Potatoes, Chiffonnade

Cut some cold cooked potatoes into three-sixteenth inch slices, also some cooked and pickled beets; take twenty rounds from each of these, using a cutter an inch and a quarter in diameter; dress them in a circle overlapping each other alternating the potatoes and beets and garnish the center with cut up chiccory, or any other cut up salad; seasoned with salt, pepper, fine herbs, oil and vinegar; cover the latter with some thick, ravigote mayonnaise (No. 612), and decorate the top with a few anchovy fillets, tarragon leaves and chopped parsley.