Take a young, tender chicken of two and a half pounds ; boil it in the soup-stock for one hour, or should it be a fowl, it will take from half to three-quarters of an hour longer ; when cooked, let it get thoroughly cold. Bone the chicken, cut it up into small pieces, and put them into a deep dish ; season with a pinch of salt, half a pinch of pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, or a few leaves of the white of celery in preference, cut up. Mix well, place it in a salad-bowl, and cover with half a cupful of mayonnaise dressing (No. 206); decorate the top with a chopped, hard-boiled egg, a tablespoonful of capers, twelve stoned olives, quarters of two hard-boiled eggs, and six small, white lettuce leaves around the dish, then serve.