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Mayonnaise Turkey with Aspic Jelly

Cut the breast of a cooked turkey into slices, then cut them up again into shapes all alike. Make a quantity of mayonnaise sauce with lemon juice, and mix with it nearly its quantity of just melted aspic jelly. Coat the pieces of turkey with the mayonnaise jelly, place them on a dish, and stand the dish on the ice. Chop fine a boiled beet-root and some parsley. Take the slices of turkey on a fork, and when the jelly has firmly set, dip the upper side lightly into chopped parsley, and then into the beet-root. Arrange them on a dish, the parsley side upwards, against a pile of shred lettuces, garnish with small sprays of watercress and chopped aspic, and serve.