Arrange symmetrically in an earthen bowl, having the upper surface level.

Let stand to become thoroughly chilled, then turn on to a serving-dish; the shape of the mould will be retained.

Cover with mayonnaise dressing or Sauce Tartare, and surround with lengthwise quarters of hard-boiled eggs.
=Potato Salad with Mayonnaise.= Boil the potatoes and let cool without paring.

Then remove the skins and cut into slices, balls, or cubes.

Squeeze over them a little onion juice, sprinkle with fine-chopped parsley, and let stand in a French dressing several hours.