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Salad, Liechtenstein

Place in a bowl (all cold) four tablespoons each cooked green peas and string beans cut in half-inch pieces, a half pint well-drained, cooked asparagus tips, four anchovies in oil cut in very small pieces, four tablespoons cooked flageolets, a tablespoon capers, two small, very finely sliced vinegar pickles and two cold hard-boiled eggs cut in small pieces. Toss well together in bowl, season with four tablespoons dressing, mix well and serve.