2007—Salade Francillon

Take some potato salad “à la Parisienne” (No. 2017, Salade Parisienne), previously No. 168, Cooked Marinade for Venison in Chablis wine, some mussels (cleared of their beards, and poached with celery), and slices of very black truffle, the three constituents being in the proportion of one-half, one-quarter, and one-quarter respectively.

Set the potato salad on the bottom of the salad bowl, and lay thereon, by way of decoration, the mussels and the truffles in alternate layers.