CHICKEN SALAD IN ECLAIR CASES

Boil a fowl. Drain, chill, and disjoint. Remove skin from breast. (Both dark and light meat may be used; white meat is preferable). Cut meat in ½ in. cubes, combine with an equal measure of hearts of celery cut in ½ in. pieces; there should be 1 ½ cupfuls of each. Add 1 cupful of nut meats, broken in pieces. Toss all lightly together, moisten with mayonnaise. Serve in eclair cases, edges brushed with the white of slightly-beaten egg, then dipped in finely-chopped parsley. Fill each prepared case with chicken salad, and set a rose of mayonnaise on top; sprinkle with a few capers.