‘Alla Pollastra’ Salad
Chop up six lettuce leaves, and three stalks of celery; cut the remains of a cold boiled fowl into small pieces and mix with one tablespoonful of white wine vinegar and salt and pepper to taste, in a salad-bowl. Pour a cupful of sauce Mayonnaise (see Sauces, p. 123) over; and garnish with quarters of hard-boiled eggs, one tablespoonful of capers, twelve stoned olives, and some small tender lettuce leaves.