1225. Chicken Salad

Prepare the chickens as directed for a Mayonaise (No. 1222. Pile the pieces of chicken up in the dish, upon a bed of seasoned shred lettuces, in a conical form; pour some white Mayonaise sauce (No. 97) over the pieces, place a border of hard eggs cut in quarters, and hearts of cabbage-lettuces round the base; stick a white heart of a lettuce on the top, and serve.

Note. - Chicken-salads may also be ornamented and garnished with plover's-eggs, decorated with truffles; and with eggs boiled bard, cut in quarters, and ornamented either with thin fillets of anchovies and capers, or colored butter, either lobster coral (No. 182), or green Rani-gotte (No. 185), or with tarragon or chervil-leaves, laid flat on the eggs, or else stuck in the point.

1226. Lobster Salad

Break the shells, and remove the meat whole from the tails and claws of the lobsters; put this into a basin, with a little oil, vinegar, pepper and salt, and reserve the pith and coral to make some lobster-butter (No. 182), which is to be thus used : - First, spread a circular foundation of the lobster-butter upon the bottom of the dish, about seven inches in diameter, and the fourth part of an inch" thick; then, scoop out the centre, leaving a circular band. Drain the lobster on a cloth, cut the pieces in oval scollops, and with some of the butter (to stick the pieces firmly together), pile the lobster up in three successive rows, the centre being left hollow: fill this with shred lettuce, or salad of any kind, seasoned with oil, vinegar, pepper, and salt; pour some scarlet Remoulade (No. 95) or Mayonaise sauce (No. 100) over the salad, without masking the pieces of lobster ; garnish the base with a border of hearts of lettuces, divided in halves, and around these place a border of plover's-eggs, having a small sprig of green tarragon stuck into the pointed end of each; place a white-heart of lettuce on the top, and serve.

1227. Tongue, With Aspic-Jelly

Run an iron skewer through the root of a pickled tongue; tie some string round the point of the skewer, and fasten it at the other end, thus giving to the tongue the form of an arch. Boil the tongue for about three hours; when done, immerse it in cold water, and pull off the outer skin. Then, truss the tongue afresh, in the form of an arch, put it in press, sideways, between two dishes, and when cold, trim it smooth; or with a small sharp knife, carve the surface, so as to represent leaves and flowers; glaze it over brightly, and place it upon its dish. Finally, garnish and ornament the tongue with aspic-jelly (No. 1218), and serve.

1228. Ham, With Aspic-Jelly

Braize a ham as directed in (No. 646), trim and glaze it accordingly, dish it up, and garnish with aspic-jelly, according to the design represented in the above wood-cut.