For this the ducklings should properly have been roasted the previous day, and left to get cold uncut, this, however, is a counsel of perfection. Cut the cold bird up into neat joints and marinade these carefully for a few hours in a. tablespoonful of olive oil, the juice of a lemon, and some broken up parsley stalks. Meanwhile prepare a rich mayonnaise sauce; have ready some well washed cabbage lettuces from which you remove the outer leaves, putting aside the hearts; break up the outer leaves as small as you can, and season them with oil, vinegar, black pepper, and salt, tossing them well together to get them thoroughly seasoned with the dressing; now lift them out of the mixing bowl, and make a layer of them on the centre of a dish, arrange the duck joints, which you have lightly drained from the marinade, neatly over this, and pour the mayonnaise smoothly over it all. Now arrange the quartered hearts of the lettuce round the dish alternately with plovers' eggs (if in season, if not, replace them with quartered hard-boiled eggs); washed, boned, and filleted anchovies; or, if preferred, remove the stones from some nice olives filling these either with a fillet of anchovy in oil, or anchovy butter.

This will give an idea of how the Salade en Mayonnaise is served by first-class French cooks. It can be varied, like every other dish, to suit individual tastes; for instance, if grouse or any other brown fleshed game bird is used, these latter may be arranged on a bed of mushroom salad, then covered with a mayonnaise, and garnished with tomato and celery; or again, chicken joints may be arranged on a bed of Russian salad (i.e., of cooked vegetables), some dice of ham being sprinkled amongst it, the whole being covered with mayonnaise as before, and garnished round with small lettuce leaves, each containing a little white mayonnaise and a bearded and seasoned oyster; this, by the way, is an American dish,