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Russian Salad

Cut in small squares twelve anchovies in oil, the meat from a small, cold, cooked lobster, twelve shelled, cooked, cold shrimp, a cooked, medium carrot, cooked turnip and a cold boiled potato. Place all these articles in a salad bowl, add three tablespoons cooked, cold string beans cut in short pieces, two tablespoons cooked asparagus tips, a tablespoon capers and six sliced pickles. Sprinkle over a half teaspoon finely chopped chervil, teaspoon chopped tarragon, season with three tablespoons dressing, mix thoroughly, add two tablespoons mayonnaise and mix well again. Neatly clean and thoroughly drain six small white leaves of lettuce, place a light half teaspoon Russian caviare on each, nicely arrange around sides of bowl and serve.