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Chicken Salad

(England.) Mix 1 tablespoonful of capers, 2 ounces of chopped ham, 3 hard-boiled and sliced eggs, some tarragon leaves and chopped chives, or young onion, 1 anchovy, free from bones and pounded, all well together. Cut a cooked chicken into neat strips, and dip each into this, mixed with sufficient aspic jelly, melted, to stiffen when cool. Arrange these strips, thickly covered with this mixture, in a ring; fill the centre with cooked carrots and celery, cut into dice, and as much green peas, covering them with a thick mayonnaise. Set on ice until stiff, and serve very cold. Garnish with parsley.