‘Alla Macedoine’ Salad
Cut into small pieces one cold boiled beetroot and half an onion, add some cold boiled French beans, two ounces of cold boiled asparagus heads, two tablespoonfuls of cold cooked peas, one cold boiled carrot, and one head of celery. Mix them well together, pour sauce Mayonnaise (see Sauces, p. 123) over them, add the juice of a lemon, and serve.