Egg Salad
Put six eggs into a saucepan, cover them with cold water, heat slowly and boil for forty-five minutes; when cold, shell them, remove the whites from two and chop fine with a silver knife, cut the remaining eggs into quarters, arrange on lettuce leaves and sprinkle with a French dressing, sprinkle over them the chopped whites and rub the reserved yolks through a fine sieve, letting the yellow shreds fall over the top. Garnish with diced boiled beet and chopped parsley.