Take two fine, freshly boiled, medium-sized lobsters; cut them in two, and pick out all the meat from the shell, carefully abstracting the gall. Cut the meat into small, equal-sized, square pieces, and place them in a salad-bowl; shell three hard-boiled eggs, lay them on a plate, and with a knife chop them up as thoroughly as hashed potatoes; then add this to the lobster, also two finely chopped shallots, two teaspoonfuls of freshly chopped chives, and one and a half teaspoonfuls of finely chopped parsley. Take half a head of good and well-cleaned lettuce, chop it up very fine, add it to the lobster; then season with a pinch and a half of salt, a light pinch of fresh and finely crushed white pepper - two tablespoonfuls of vinegar, two tablespoonfuls of good sweet oil, and three tablespoonfuls of mayonnaise sauce (No. 206). Gently but thoroughly mix the whole together, then wipe well the edges of the salad-bowl with a napkin, and send this delicious salad to the table.