CHICKEN AND LOBSTER SALAD
- ½ chicken,
- ½ pound tinned peas,
- 1 tablespoonful chopped parsley and olives,
- 1 pound tinned lobster,
- Mayonnaise dressing,
- ¼ pint oil.
Remove the meat from bones and cut up into small pieces. Sprinkle over with lemon juice and stand on one side for thirty minutes. Then mix with peas, stir the chopped parsley and olives into a mayonnaise and mix all well together. Garnish with gherkins and tiny onions. Asparagus may be substituted for peas.
