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Salad, Alsacienne (Finely mince three cold boiled)

Finely mince three cold, boiled, peeled potatoes, a quarter of a very small white cabbage, one medium, white onion and two small welltrimmed pickled lamb tongues. Place in a salad bowl. Finely chop together two branches fresh parsley, one branch fresh tarragon, one branch chervil and add to the bowl. Season with four tablespoons dressing. Mix well and serve.