Mayonnaise of Fowl

Cut up a cold fowl into small joints; steep them in a basin with a little oil, vinegar, pepper, and salt; drain them on a cloth; dish them up in a pyramidal form, on a thick bed of seasoned shred-lettuces; mask them all over smoothly with some white mayonaise sauce, No. 37; garnish round the base with a border of neatly-cut quarters of hard-boiled eggs, the hearts of lettuces, olives, fillets of anchovies, or croutons of aspic jelly; ornament the top with a few sprigs of tarragon or chervil, or with aspic jelly.