Arrange the salad in nests of lettuce leaves and put a pim-ola in the centre of each nest.
=Chicken Salad, No.

2.= Prepare the salad as before; dispose in a mound on a bed of lettuce leaves and mask with mayonnaise.

By the use of stoned olives, cut in halves, divide the surface into quarters.

Fill two opposite sections with whites of eggs chopped fine, a third with capers or olives chopped fine, and the fourth with sifted yolks of eggs.

Garnish with lettuce and curled celery.
=French Chicken Salad.= Cook the meats of English walnuts in well-seasoned chicken stock until tender; remove the brown skin and break in pieces; when cold mix with chicken and celery, and proceed as in preceding recipes.