Carrot salad.—This may be a very simple or a
very ornate dish as you please, but the method is the
same. Slice some cold cooked carrots evenly, and
arrange them neatly with capers, minced parsley,
and chives, fillets of anchovy, hard-boiled and quar-
tered eggs, stoned or farced olives, etc., to taste.
If young carrots are used, they should be braized,
and mixed with plovers' eggs, stoned olives farced
with savoury anchovy cream, cubes of foie gras,
fines herbes, and mayonnaise; plain vinaigrette being
used for the common version.