The walnuts give the salad a flavor similar to that produced in France by the use of truffles.
=Chicken-and-Fresh-Mushroom Salad.= Peel mushroom caps, break in pieces, and saute in melted butter five or six minutes with a slice of onion; add chicken liquor or hot water and let simmer until tender.

Remove from the liquor, cover, and set aside to cool.

Add the liquor and the peelings and stalks of the mushrooms to the liquid in which the chicken is to be cooked.

Use the chicken and mushrooms with celery or lettuce in any recipe for chicken salad.
=Chicken Salad, No.

3.= Arrange the salad upon the centre of the dish and mask with mayonnaise; then with pastry bag and tube pipe the dressing in some fanciful design.
Surround with a border of aspic jelly, tinted a delicate green.