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Mayonnaise of Chicken

Cut a cold roasted chicken into small joints, trim them to shape, lay them on a deep dish, dust over salt and pepper, lay two or three slices of onion on them, also a few cloves, and moisten with tarragon vinegar and salad oil. Let the pieces of fowl marinade for two or three hours, turning them occasionally so that all may be flavored. Wash two or three lettuces, dry them on a cloth and cut them into fine shreds with the exception of the hearts; heap these on a dish, drain, arrange the pieces of fowl on top, and coat well with mayonnaise sauce. Arrange the hearts tastefully around the dish cut in quarters, also quarters of hard-boiled eggs, slices of beet-root and stoned olives.