Joint chicken (plate 7), remove skin and excess fat, and as much bone as possible. Trim joints to a neat shape. Melt aspic jelly; when almost cool, blend ½ pt. carefully into mayonnaise. A smooth glossy sauce will be obtained by passing it through a tammy cloth (i.e. a piece of well-washed flannel). This is most easily done by twisting the ends of the cloth containing the sauce in opposite directions. Place the pieces of chicken on a wire cooling-tray, and mask them with the sauce when it is of a good coating consistency. Use a small ladle or tablespoon. Decorate when almost set with cut shapes of truffle (pickled walnut is cheaper, but must previously be drained on clean blotting-paper) and chervil or other colourful garnish. Mask with a thin layer of the remaining aspic jelly.
Arrange on a bed of dressed salad, or on a dish flooded with coloured aspic. Decorate the edge of the dish with endive, cucumber and blocks of aspic jelly, if liked.