Chicken Salad with Vegetables

Cut up a large roast chicken into eight pieces, four from the breasts and four from the legs, suppressing the pinions and carcass; remove the breast bone and the second joint bones, then cut the meats and fillets each in two or three pieces, taking off the skin; put them in a vessel to season with salt, oil and vinegar. Prepare a macedoine salad (No. 2650), cut in small dice; for instance, carrots and turnips blanched and cooked in stock (No. 194a), also green peas and string beans boiled in salted water. After all these vegetables have been cooked and drained lay them in a bowl and season with salt, pepper, oil and vinegar; mix in some cut-up gherkins and beets, and let macerate for one hour. Drain off the seasonings and finish with mayonnaise, slightly thickened with jelly (No. 606). Dress the chicken and the vegetables in a dome-shape on a cold dish; cover this with a layer of the same mayonnaise, and decorate near the top with a row of sliced truffles; divide the dome between the truffles and the bottom into panels by means of round slices of gherkins. Surround the base of the dome with slices of beets and potatoes, overlapping. Garnish the top with string beans.