The combination of hot chicken with cold mayonnaise sauce may sound a little startling, but it is very delicious. The contrast of hot and cold is most pleasing to the palate.


One medium-sized chicken, jointed, as in some of the previous recipes, 1 onion, a bouquet of mixed herbs, 2 bay leaves, salad oil, butter, salt and pepper. A Mayonnaise dressing (see p. 191).


Put the pieces of chicken in an earthenware casserole, pour 3 or 4 tablespoons of oil over them and about 2 ozs. of butter. Put in the chopped onions, mixed, herbs and bay leaves. Season well with salt and pepper. Cover and put the casserole in a very slow oven. Baste frequently. Simmer very gently for about 1 hour or more, till the chicken is very tender. Remove the pieces of chicken, drain and set them aside till they are almost cold. Then dip in the yolk of egg, beaten up and in fine white breadcrumbs. Fry in boiling oil till a golden brown. Serve very hot, with the mayonnaise in a sauceboat.