FOWLS À LA MAYONNAISE.
Carve with great nicety a couple of cold roast fowls; place the inferior joints, if they are served at all, close together in the middle of a dish, and arrange the others round and over them, piling them high in the centre. Garnish them with the hearts of young lettuces cut in two, and hard-boiled eggs, halved lengthwise. At the moment of serving, pour over the fowls a well-made mayonnaise sauce (see Chapter [VI].), or, if preferred, an English salad-dressing, compounded with thick cream, instead of oil.