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Salad of Meat, Fowl or Fish

The cooked cold meat, chicken, game, fish or lobster, is to be cut into small scallops or pulled to pieces, and dipped into Mayonnaise sauce, and the lettuce well blanched as well as the endive. Prepare these and water-cress by washing and drying in a cloth. Break into pieces of an inch in length. Mince a sprig of chervil, two leaves of tarragon and a little sorrel. Peel and slice a fresh cucumber and a boiled red beet. Mix all these together thoroughly, make a foundation of the vegetables, then a layer of the fish, flesh or fowl, etc. So continue until you have the whole complete, saving some cucumber and beet-root for the outside of the dish. Garnish with hard-boiled eggs, properly cut; also, with jelly or olives. Serve with Mayonnaise sauce, from a boat or other suitable vessel.