Cooked wildfowl 60, 50 asparagus, green beans 20, 20 celery, potatoes 20, mayo 60, 40 eggs, 10 lettuce, pepper.
Prepared asparagus tips cut into slices, green beans – diamonds and cook them separately. Boiled potatoes cut into cubes, chop the celery salad.
Mix products, mayonnaise sauce, salt and pepper, put in a salad bowl slide, around which lay slices of boiled or fried fillet of wildfowl.
Garnish with slices of hard-boiled egg, black olives (pitted) and lettuce.