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.