Eggs boil, clean. Separate the yolks from the whites. Squirrels cut into small dice, the yolks leave for decoration.

Squid I took frozen, not shelled. When they are slightly thawed, I easily removed the skin and pulled out the entrails, washed. Then boiled in boiling water, salted water. Carcasses were boiled one at a time, every two minutes. If squid digest, they will become hard. Cut small cubes.

To eggs and squid add the garlic, passed through a press, salt, pepper and mayonnaise, stir. The salad is ready. A piece of lettuce I put in the tartlets and sprinkle with a mixture of herbs, laid out part into glasses, sprinkle with egg yolk and decorated with lemon.