Spinach-and-Egg Salad

Ingredients

• 1 bunch Spinach (Quantity estimated (not specified in original recipe))
• 4 large Eggs (Quantity estimated (not specified in original recipe))
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1 head Lettuce, shredded (Quantity estimated (not specified in original recipe))

Instructions

1. 1Prepare and mould the spinach as in the preceding recipe. (Note: The original recipe refers to a previous recipe for preparing the spinach. Since the details are not provided, it is assumed that the spinach needs to be cleaned and possibly cooked or blanched. The exact method is unknown.)
2. 2Have ready some cold boiled eggs. Peel and slice the eggs.
3. 3Turn the spinach from the moulds on to nests of shredded lettuce. Dispose, chain fashion, around the base of the spinach, the whites of the eggs cut in rings, and press a star of mayonnaise in the centre of each ring. Pass the yolks through a sieve and sprinkle over the tops of the mounds, and place above this the round ends of the whites.