Recipes > Salads > Chicken Salads > Mayonnaise of Fowl

Mayonnaise of Fowl

Cold entrée for suppers.


  • 2 fowls
  • 1/2 pint of mayonnaise sauce
  • 1 cucumber
  • 4 hard-boiled eggs
  • 1 pint of aspic jelly
  • 1 beetroot


Boil the fowls and cut them into neat joints.

Put them in a dish in a circle, the one leaning on the other.

Place in the middle a bunch of endive, and coat the pieces of chicken with mayonnaise sauce.

Cut the hard-boiled eggs in quarters, and lay them round the chicken with slices of cucumber and beetroot, and garnish with a border of chopped aspic.


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The Skilful Cook (1905).

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