1712—Mayonnaise de Volaille

Garnish the bottom of a salad-bowl with ciseled lettuce, arranging it in the shape of a dome. Season with a little salt and a few drops of vinegar. Upon this salad arrange the cold collops of boiled or roast fowl, carefully cleared of all skin.

Cover with mayonnaise sauce; smooth the latter and decorate with capers; small stoned olives; anchovy fillets; quartered hard-boiled eggs; small quartered or whole lettuce hearts.

Arrange these decorating constituents according to fancy, as no hard and fast rule can be given.

When about to serve, mix as for a salad.