Real Men Eat Salad

A nineteenth century salad from the works of Lucien Tendret - author of La Table au pays de Brillat-Savarin.

Put into a salad bowl some olive oil of the best quality, some white wine vinegar, 4 tablespoons roast turkey juice, 1/2 teaspoon tarragon mustard, the inside of a lobster, salt, and pepper. Stir until the mixture is perfectly smooth. Then add slices of lobster flesh, slices from the breast of a braised chicken and the breast of a roast turkey without the skin, the breast of three young partridges (keep the best slices for decoration), some thinly sliced truffles cooked in an excellent dry white wine, some mushrooms prepared in the same way, and a number of shelled crayfish. Cover with a layer of blanched endive (chicory) leaves. Add a second layer of the mixture, then a further layer of endive. Then on top tastefully arrange the reserved slices of meat, a few strips of ham from which the fat has been removed, a few large slices of truffle and mushroom, a border of shelled crayfish, a tablespoon of capers washed in white wine, and a cupful of stoned (pitted) green olives. Put a mound of thick mayonnaise in the centre with the largest truffle on top. Serve with the finest dry champagne, very cold but not iced.

Twenty-first century, eat your heart out!