Salade d’Estrée, a very old plat, is composed of celery and truffles ; the former must be cut into pieces about an inch and a half long which should be finely sliced lengthwise, but not severed ; when cast into cold water these pieces curl round as if they had been crimped. The truffles have to be sliced when cold after having been cooked in wine. Each must be seasoned with oil, vinegar, pepper, and salt, and finally arranged upon a flat dish with a moistening of mayonnaise sauce.