This requires cold boiled beets, egg and lettuce leaves. For each individual salad make a cornucopia of three or four sizes of lettuce leaves, the largest leaf being outside. Tie these in a roll, at both ends, and let them remain in a cool place for some hours, to set.
Boil an egg hard, and when cold slice it into several rings. Remove all the yellow, and chop it fine, and season it with salt and pepper.
When about to serve, remove the strings, putting one of the rings of egg around the base of each cornucopia, to hold it in shape.
Put some of the chopped beets and chopped yellow of egg into the cornucopia, and serve with a French dressing.