Chicken Mayonnaise in Jelly

Mayonnaise de Volatile en Gelée

Method

Take some cold cooked chicken, remove the skin and bone and cut in neat pieces, and season with a little white pepper and salt, and a little salad oil and tarragon vinegar. Dish up en couronne on a border of aspic jelly, arranging little pieces of crisp lettuce alternately with the meat, and garnish tastefully with some turned olives, capers, hard boiled eggs that are cut in quarters, some salad of lettuce, a little picked tarragon and chervil, and a thick mayonnaise sauce, and little shreds of French red chillies if you have them.

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