Lamb Salad. Recipe

Instructions

1. Cold cooked lamb, sliced cooked potatoes, pickled gherkins, capers and small pickled onions, chives, French dressing, hard boiled eggs, tarragon leaves.
2. Cut slices of cold cooked lamb a quarter of an inch in thickness; arrange on a deep dish in straight rows over a bed of sliced cooked potatoes.
3. Decorate the whole with slices of pickled gherkins, capers, small pickled onions, and chopped chives.
4. Macerate with a French dressing.
5. Garnish the dish with hard boiled eggs, also a few tarragon leaves.
6. Serve without stirring so as to avoid breaking the leaves.