Take equal quantities of Julienne of celery, Julienne of cooked white of chicken and thin slices of artichoke bottoms. Take twice as much thin macaroni cooked a little firm and cut into 5 cm (2 in) lengths whilst still warm. Marinate the celery and artichoke for 20 minutes with oil and vinegar then add the chicken, the macaroni and some Mayonnaise which has been lightly flavoured with tomato purée.

Mix all together, arrange dome shape in a salad bowl and smooth the surface. Decorate with a star, the points of which are made with truffle, salt ox tongue, hard-boiled egg white, hard-boiled egg yolk and chopped parsley.