6 eggs
1 head of lettuce
8 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
4 tablespoonfuls of vinegar
1 tablespoonful of chopped gherkin
1 tablespoonful of chopped olives
1 tablespoonful of grated onion
Hard-boil the eggs, throw them into cold water; remove the shells and
cut them into slices lengthwise. Wash and dry the lettuce, arrange it
on a small meat platter, put over the top slices of hard-boiled eggs,
letting one slice overlap the other. Fill the center of the dish with
sliced, peeled tomatoes. Put a half teaspoonful of salt in a soup
plate, add a saltspoonful of pepper and the oil; put in a piece of ice
and stir until the salt is dissolved. Remove the ice, add all the
other ingredients but the parsley, mix thoroughly, pour this over the
eggs, dust with parsley and serve as a supper dish.
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