Remove the outer green leaves from 6 heads of garden lettuce. Pick over the remaining leaves and wash thoroughly. Either cut these leaves into several pieces or leave them whole (especially the small leaves), and salt them. One half hour before serving, pound 2 hard-boiled egg yolks until smooth and add a little salt and, if desired, sugar. Stir in ½ or 1 glass very fresh sour cream, 2–3 spoons vinegar, and dill. Add the prepared lettuce leaves and 1–2 peeled and very finely sliced fresh cucumbers. Decorate the top with quartered hard-boiled eggs or with attractively cut colored aspic.