Directions:
Mix 2 dozen cooked oysters with 3 truffles, and 2 cooked potatoes cut into shreds; season with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves; fill with the mixture; sprinkle with finely chopped parsley. Pour over a mayonnaise dressing and garnish with anchovy fillets.