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Chopped Aspic Jelly

Remove the skin and bones from the fowl, and cut it up into small joints, steep them for fifteen minutes in a marinade made with oil, vinegar, pepper, and salt. Then drain them quite dry on a cloth, mask them all over very smoothly with some mayonnaise sauce stiffened with a little aspic jelly. Dish up these pieces of fowl on a thick bed of well-seasoned salad, shred finely and arrange in a pyramid form. Garnish the base with chopped aspic jelly, neatly cut cucumber, and the top with sprigs of tarragon and chervil.