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Stuffed Egg Salad

Cut into tiny dice sufficient cold meat, veal, chicken or turkey preferred, to measure one heaping cupful; put in a bowl one-half of a teaspoonful of salt, one quarter of a teaspoonful of white pepper and three tablespoonfuls of olive oil, and stir until the seasonings are dissolved; then add a few drops at a time, one tablespoonful of tarragon vinegar and stir until the mixture is slightly thickened and of a grayish color; mix this thoroughly with the prepared meat and put aside for an hour or two. Hard boil six eggs, shell them and cut them into halves crosswise, remove the yolks and put aside; to the meat add one-half of the dressing, fill each white cup heaping full of the mixture. Prepare a number of cups with blanched lettuce leaves, put in each a teaspoonful of the salad, on it stand the filled egg cup, and sprinkle over a little chopped parsley. For the dressing, rub three of the boiled yolks to a smooth paste, with one tablespoonful of olive oil, add a quarter of a teaspoonful of salt, a dash of cayenne and an eighth of a teaspoonful of dry mustard; work in gradually three tablespoonfuls of olive oil. The mixture should now be very thick. Add one teaspoonful of lemon juice.