Prepare a border of hard-boiled eggs as directed for salade de grouse
(No. 1038), dress some nice fresh salad in the centre, then take the
flesh from a very fine lobster, or two middling-sized ones, cut it in as
large slices as possible, put it in a basin, and season with a little
tarragon, and chervil, pepper, and salt; dress them in pyramid upon the
salad, interspersing six mild Indian pickles in slices, and serving with
a good white sauce mayonnaise (No. 1364) over.