Mayonnaise Of Chicken

Cut a cold roasted chicken into small joints, trim them to shape, lay them on a deep dish, dust over salt and pepper, lay two or three slices of onion on them, also a few cloves, and moisten with tarragon vinegar and salad oil. Let the pieces of fowl marinade for two or three hours, turning them occasionally so that all may be flavored. Wash two or three lettuces, dry them on a cloth and cut them into fine shreds with the exception of the hearts; heap these on a dish, drain, arrange the pieces of fowl on top, and coat well with mayonnaise sauce. Arrange the hearts tastefully around the dish cut in quarters, also quarters of hard-boiled eggs, slices of beet-root and stoned olives.

Mayonnaise Of Eels

Take an eel weighing from two to two and one-half pounds, clean, remove the head and skin and cut up in pieces about two and one-half inches in length; plunge them into salted water for a short time, then take out and wipe dry, and place in layers in a dish; sprinkle spice over each layer, pour over a little vinegar and water with a teaspoonful of isinglass dissolved in the water, and bake in a moderate oven. Take the pieces of eel out of the dish, put them in another, and when cold pour over a little mayonnaise sauce, garnish with a few sprigs of parsley, and serve.

Mayonnaise Of Perch

Cut off the fillets of three or four medium-sized perch and season them with salt and pepper; butter the bottom of a flat stewpan, put the fillets in, pour a little wine over them and boil, keeping them rather firm. Take them off the fire when done and leave till cold; then divide the fillets in two parts, put them in a deep dish, sprinkle in some salt and pepper and pour some oil and vinegar over them, let them steep for an hour. Arrange the fillets in layers on an aspic border, building them in a domelike shape and masking each layer with mayonnaise sauce. Cover the top with mayonnaise sauce, and serve.

Mayonnaise Of Salmon

Cut some cold boiled salmon into small, neat pieces of a uniform size and shape; prepare a mixture of two parts salad oil and one part tarragon vinegar, season it to taste with pepper and salt, beat it up well and dip the pieces of salmon in it. Wash two or three fresh lettuces, trimming off the discolored leaves, drain the water from the remainder and cut them into fine shreds. Place the lettuces on a dish and put the pieces of salmon on top of them, arranging them in a circle, each one overlapping the other. Wash the hearts only of some young lettuces and cut them into quarters; also wash some garden cress and shake it well to free it as much as possible from water. Arrange some of the lettuce hearts and cress in alternate circles round the salmon, and put some in the center of the circle of salmon. Place right in the middle of all a large piece of beet-root, on which stand half of a hard-boiled egg, from which the yolk has been scraped out and the vacancy filled with capers. Place on each piece of salmon a small round of beet-root with a caper on it. Finally, garnish with a border of halves of hard-boiled eggs and slices of beet-root. Serve the salad with a sauce-boatful of mayonnaise sauce.