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1. Have one pound of very white medium-sized frogs, cooked in a little mushroom broth, and seasoned with salt, pepper, butter, and lemon juice.
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2. When cold cut the meats into three-eighths of an inch squares, and put them in a vessel with cooked artichoke bottoms, potatoes and hardboiled eggs, all cut the same size as the frogs.
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3. Season with salt, pepper, oil and vinegar, and marinate for fifteen to twenty minutes.
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4. Drain the salad on a sieve, return it to the vessel, and dress it with a consistent mayonnaise, finished with mustard and chopped tarragon; arrange it in a salad bowl, smoothing the top to a dome.
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5. Split some lobster claws in two, season and form into a rosette in the center of the salad; decorate around with truffles and gherkins, having a lettuce heart exactly in the middle.
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