Proceed as for that of game, so far as the eggs and the salad are concerned; then have a chicken, which has been previously plain roasted, or in vegetables, and cut it into ten neat pieces, put it into a basin, season with a teaspoonful of salt, quarter ditto of pepper, two table-spoonfuls of oil, one of vinegar, one onion sliced, and a few sprigs of chopped parsley; mix them well, and let them remain for a few hours, if time will permit. Take the pieces of chicken, and place in a dish with salad, as directed for grouse, with the sauce, etc, and serve.

* As a substitute for egg in salad, rub down a dessert-spoonful of a mashed potato with mustard and salt, and some cream or thick melted butter, which answers for oil when that is not at hand; then add the vinegar.

Nothing is better for ball-suppers than these kind of dishes; they may be made of all kinds of solid fish, and the sauce is excellent; any kind of cold meat, cut in slices, dressed round with the sauce over, may be served for supper or luncheon. It may be served with the same sauce or dressing as for lobster salad; or make the following one, which differs a little:- Put into a middle-sized, round-bottomed basin, the yolk of two eggs, half a spoonful of salt, quarter of one of pepper, half a one of sugar, ditto of fine chopped onions, ditto of parsley, tarragon, or chervil, stir with the right hand with a wooden spoon, while you pour some oil out of the bottle by keeping your thumb on its mouth, so that it runs out very slowly; when a few spoonfuls are in it, it will become quite stiff; pour also, by degrees, a few spoonfuls of vinegar, and so on until you have made enough for your salad; try if the flavor is good and relishing; as the quality of these two last ingredients vary so much, I must leave it to your palate and correct judgment. If you should fail at first, try again until you succeed, and I am certain you will be delighted with the result; it ought to be made in a cold place, particularly in summer. Great taste should be observed in the decoration of the border, for which you should see the "Gastronomic Regenerator."