Lamb Salad. Recipe

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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.

 




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