Fowl a la Mayonnaise

Ingredients

• A cold roast fowl
• Mayonnaise sauce No. 468
• 4-5 young lettuces
• 4 hard-boiled eggs
• a few water-cresses
• endive

Instructions

1. Cut the fowl into neat joints, lay them in a deep dish, piling them high in the centre, sauce the fowl with Mayonnaise made by recipe No. 468, 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.
2. All kinds of cold meat and solid fish may be dressed à la Mayonnaise, and make excellent luncheon or supper dishes.
3. The sauce should not be poured over the fowls until the moment of serving.
4. Should a very large Mayonnaise be required, use 2 fowls instead of 1, with an equal proportion of the remaining ingredients.