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"ALLA POLLASTRA" SALAD
Chop up six lettuce-leaves and three stalks of celery, cut up the remains of a cold fowl in small pieces, and mix with one tablespoon of vinegar and salt and pepper in a salad bowl. 

Pour a cup of mayonnaise sauce over, and garnish with quarters of hard-boiled egg, one tablespoon of capers, six stoned olives, and some small, tender lettuce-leaves.
 
Recipe From: Simple Italian Cookery [EBook #6385] 
Author: Antonia Isola 
 

 
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