Potato Salad. No. 2
Boil some fine potatoes, peel and slice them. Slice some truffles (boiled in white wine) very thin and put them in alternate layers with potatoes into a salad-bowl. Season with four or five tablespoonfuls of good olive oil, one dessert-spoonful of white wine vinegar, and salt and pepper to taste. Garnish with slices of anchovies, stoned olives, and (if liked) a few young chives.