15 Salade A La Russe

A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery,

a boiled beet, four olives, four anchovies, yolks of two eggs, a

tablespoonful of vinegar, a teaspoonful of tarragon vinegar, one

teaspoonful of salt, 1/2 of pepper. Put the eggs into a bowl, and drip

salad oil slowly over them and beat to a cream; add the vinegars, pepper

and salt. Cut the vegetables into small dice and pour the dressing over.