- new potatoes
- olive oil
- white vinegar
- tarragon vinegar
Steam as many new potatoes as you require until they are well cooked, let them get cold, cut them into slices and pour three teaspoonsful of salad oil and one of white vinegar over them.
Then rub a salad bowl with onion, put in a layer of the potato slices, and sprinkle with chopped parsley, tarragon, chervil, and celery, then another layer of potatoes until you have used all the potatoes;
cover them with whipped cream seasoned with salt, pepper, and a little tarragon vinegar, and garnish the top with watercress, a few thin slices of truffle cooked in white wine, and some slices of cooked cucumber.