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Salad Francillon

(Paris.) Pare and slice 1 pound of small potatoes. Cook them slowly in 1 pint of consomme for 20 minutes, until tender but not broken. Then drain them and set aside. Parboil 3 dozen small oysters. Wash, peel, and slice thinly 1/2 pound of truffles. Cover them with 2 gills of sherry, add a slice of onion, and cook for 5 minutes. Drain and cool all these, arrange them on a dish and pour over a French dressing, to which is added 1/2 glass of champagne or Chateau Yquem; pour this carefully and serve ice cold.