• 5 lbs. stewing chicken
• 2 cups chicken stock
• 2 cups mayonnaise
• 2 cups veal knuckle concentrate or
• 2 tablespoon gelatine, softened in ¼ cup cold water
• Salt and pepper
• 1 teaspoon sugar
• Juice of 1 lemon
• ¼ cup sliced olives
• ½ cup sliced sweet pickles
• ¼ cup sliced cooked carrot
• ¼ cup pickled mushrooms
• ¼ cup green capers
• Thin slices of lemon

Cook the chicken according to directions for stewing chicken. Be sure to have 2 cups of stock when chicken is done. Cool chicken in stock. Remove meat from bones and leave in uniform large pieces. Stir the hot stock into the gelatine. Cool and add mayonnaise. Add chicken and other ingredients. Arrange a pattern with the pickles, carrots and mushrooms in bottom of a loaf pan. Pour the mixture into the pan and chill in refrigerator several hours or over night. Be sure to season this dish well. Unmold on bed of shredded lettuce and garnish with cold hard-cooked eggs, asparagus tips, and quartered beets.