Cold chicken, 1 quart, Celery, 1 pint, Lettuce leaves, Mayonnaise.
Cut the chicken in 1/2-inch dice, and to each quart of the cut meat allow a pint of celery cut in 1/2-inch pieces. Mix in a bowl with mayonnaise, and garnish with lettuce leaves and celery tips. Cover the top with mayonnaise. This receipt may also be adapted for cold veal or cold pork.
Cucumbers may also be used to garnish.