When ready to serve, arrange the lettuce leaves upon a serving-dish, stalk ends at the centre, cut the eggs in slices, mix with the bits of anchovies, and arrange upon the lettuce.

Pour a French or mayonnaise dressing made with onion juice, or a sauce tartare, over the salad.
=Salad of Lettuce, Bamboo Sprouts, and Shrimps.= Marinate a cup of shrimps, broken in small pieces, with three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper.

Select the tender bamboo sprouts in a can, and cut them into small pieces of the shape desired.

When ready to serve, dress these with salt, pepper, oil, and lemon juice.

Use three measures of oil to one of acid.