Salad wildfowl, asparagus and celery

Ingredients
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.