Salade Bagration

Ingredients

• Celery in julienne
• Breast of poultry in julienne
• Artichoke bottoms
• Fine macaroni
• Oil
• Vinegar
• Sauce Mayonnaise
• Truffle

Instructions

1. Cut the celery and the breast of poultry into julienne in equal quantity, and slice the artichoke bottoms finely in the same quantity.
2. Cook the fine macaroni a little firm and, while it is still lukewarm, cut it into lengths of 5 centimetres, taking double the quantity of one of the other elements.
3. Marinate the celery and the artichokes for 20 minutes with oil and vinegar.
4. Add the julienne of poultry breast, the macaroni and lightly tomatoed sauce Mayonnaise, and mix.
5. Arrange in a salad bowl and smooth into a dome.
6. Decorate with a star whose rays are made of truffle, scarlet tongue, white and yolk of hard-boiled egg and chopped parsley.