Pound together a very small quantity of anchovy and tunny (about one teaspoonful of each), put the yolk of a hard-boiled egg in a salad-bowl with one tablespoonful of salad oil and mash it to a smooth paste; then mix in the pounded tunny and anchovy and a little French mustard. Chop fine the white of a hard-boiled egg, a small pickled cucumber, a few stalks of chervil and a little soy. Mix all the ingredients together in the salad-bowl with one wineglassful of wine vinegar, then arrange tastefully over the salad a few slices each of boiled potatoes, turnip-root and beet-root and season to taste with salt and pepper. Stir the above mixture with a fork, then serve it. The above salad is from a recipe designed and used by Alexander Dumas.