Boned anchovies are arranged on a dish with a garnish of strips of cold boiled eel, capers, sliced pickled cucumbers, clusters of cold boiled cauliflower and mushrooms. The following sauce is poured over them: the yolks of 2 or 3 hard-boiled eggs are pounded in a mortar, and mixed with vinegar, finely chopped shallots, parsley, a little mustard, and finally oil is worked in gradually, as in making mayonnaise.