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Chicken Salad, No. 3

Arrange the salad upon the centre of the dish and mask with mayonnaise; then with pastry bag and tube pipe the dressing in some fanciful design.

Surround with a border of aspic jelly, tinted a delicate green. The jelly may be cut in blocks or triangles, or into small cubes, and then massed about the salad. Cut the aspic in a cold room; first dip the knife in hot water and wipe dry.