Chicken Mayonnaise

• 1 cold boiled chicken or fowl
• ½ pt. aspic jelly
• ¾ pt.

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