Mayonnaise of Fowl.
Cold Entrée for Suppers.
- Ingredients—2 fowls.
- ½ pint of mayonnaise sauce.
- A cucumber.
- 4 hard-boiled eggs.
- 1 pint of aspic jelly.
- A beetroot.
Method.—Boil the fowls and cut them into neat joints.
Put them in a dish in a circle, the one leaning on the other.
Place in the middle a bunch of endive, and coat the pieces of chicken with mayonnaise sauce.
Cut the hard-boiled eggs in quarters, and lay them round the chicken with slices of cucumber and beetroot, and garnish with a border of chopped aspic.