Half the total amount of this salad is composed of celeriac cut into coarse Julienne and half cooked and the other half is a mixture of equal amounts of cooked artichoke bottoms and mushrooms both sliced, and truffle and hard-boiled egg white both cut into Julienne.
Decorate with slices of potato having a small round of truffle in the centre and Pluches of chervil.
Dressing: thin Sauce Mayonnaise made with hard-boiled egg yolks, and containing chopped walnuts.
© 1903 All rights reserved. Published by Taylor and Francis.