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English Walnut and Chicken Salad

For this salad there will be required twenty-four English walnuts, onion, parsley, chicken liquor, celery, cold cooked chicken, French dressing and mayonnaise dressing. Take one pint of the chicken cut into dice, one pint of celery cut into dice, and parboil the English walnuts long enough to remove the skins. In boiling the nuts, add a slice of onion, a sprig of parsley and a little chicken liquor, then drain, remove the brown skins and mix them with the celery and chicken. Pour over this a cup of French dressing and put in the refrigerator for an hour or more. At serving time, stir half a pint of mayonnaise dressing into this. Make shells of crisp lettuce leaves, put a tablespoon of salad in each and a teaspoon of the mayonnaise on top, and serve. Ella E. Woodbridge