FOWL à la Mayonnaise.
Ingredients.—A cold roast fowl, Mayonnaise sauce, 4 or 5 young lettuces, 4 hard-boiled eggs, a few water-cresses, endive. Mode.—Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise, and garnish the dish with young lettuces cut in halves, water-cresses, endive, and hard-boiled eggs: these may be sliced in rings, or laid on the dish whole, cutting off at the bottom a piece of the white, to make the egg stand. All kinds of cold meat and solid fish may be dressed à la Mayonnaise, and make excellent luncheon or supper dishes. The sauce should not be poured over the fowls until the moment of serving. Should a very large Mayonnaise be required, use 2 fowls instead of one, with an equal proportion of the remaining ingredients. Average cost, with one fowl, 3s. 6d. Sufficient for a moderate-sized dish. Seasonable from April to September.