(Soyer's)

If you can make a good mayonnaise, chicken salad is very easy to make, yet seldom well made. Cut up the chickens quite small, make a plain French dressing (three tablespoonfuls of oil to one of vinegar, salt and pepper), pour it over the chicken, and leave it an hour; take as much celery cut up small as you have chicken, and toss both together, taking care to remember that the salad ought to be seasoned sufficiently before the mayonnaise is put on; then make a mound as smooth as possible and cover it with mayonnaise which has been on ice till very firm; dip a knife in water to smooth it. Ornament either with celery tops alone or with capers, stoned olives, gherkins or hard egg.

If lettuce is used instead of celery treat the chicken as before, but lay the lettuce leaves round the dish.