Tender, juicy cold cooked chicken cut into small dice, with an equal quantity of hearts of celery, mixed, seasoned with salt, red pepper, mayonnaise and a dash of tarragon vinegar; a cold serving dish rubbed with garlic, covered with crisp, tender, lettuce leaves, salad placed in the center masked with mayonnaise, smoothed, decorated with capers, beetroot and hard boiled egg.

Chicken Salad

Round croquettes made of chicken, ham, tongue, mushrooms and truffles, breaded and fried, allowed to become cold, then split in halves and set around a bed of mixed shredded lettuce and endive, seasoned with French dressing.

Chicken Salad

Two parts of mayonnaise and one part of limpid aspic jelly beaten together, individual patty pans or timbale molds decorated and lined with the beaten mixture, then filled with scallops of chicken dressed with Remoulade sauce, a few capers and slices of stoned olives, covered with some of the beaten mixture, set till firm, then turned out on to a bed of shredded lettuce garnished with shredded anchovies and gherkins.

Chicken Mayonnaise

Cold roast chickens cut into joints, steeped for an hour in a mixture of salt, pepper, olive oil and tarragon vinegar, then taken up and masked with mayonnaise sauce, served on shred lettuce, garnished with quartered hard boiled eggs, pickled beets and stoned olives or pimentoes.

Chicken Mayonnaise

Boned roasted chicken, pressed, sliced, coated with mayonnaise, served garnished with green peas and asparagus points that are dressed with French dressing, and cubes of savory jelly.