Brunswick Salad Recipe

Instructions

1. Arrange 2 cups of celery cut into inch lengths, and 1 cup of pickled nasturtium seeds on lettuce leaves.
2. Garnish with the yolks of 2 hard-boiled eggs passed through a sieve, and the whites cut into dice, 4 cold boiled truffles minced, and 1 tablespoon of minced chives.
3. Cover with French dressing, and serve.