Roast a poularde or large fowl in vegetables; when done and quite cold
cut it into ten fine pieces, place it in a basin, with a large onion
sliced, a little oil, vinegar, pepper, and salt, toss them over
occasionally, allowing them to remain an hour; you have dressed a border
of hard-boiled eggs upon a thin border of butter, garnish round with
half slices of cucumber, gherkins, and beetroot, and place a fillet of
anchovy upon each piece of egg, fill the interior with salad cut rather
fine, upon which build the pieces of fowl in pyramid, (dipping each
piece into the sauce,) the best pieces at the top, and just as you send
it to table sauce over with a sauce mayonnaise (No. 1363).