Cold-boiled or roast fowl Celery, 1/2 as much as fowl French dressing Mayonnaise or boiled dressing



Cut cold-boiled or roast fowl in 1/2-inch cubes. Add to this 1/2 as much celery which has been washed, scraped, and cut into cubes. Marinate with French dressing. Just before serving moisten with mayonnaise or boiled salad dressing. Garnish with celery tips and olives.