CHESTNUT SALAD

Make a slit with a penknife in the outer skin of three dozen large chestnuts. Boil in a saucepan of hot water, twenty minutes. Drain and plunge into cold water until the skins loosen. Peel, cut into quarters and dust with salt and pepper. Peel four large sour apples, core and cut into pieces similar size to nuts. Cut some of the dark meat of a cold roasted turkey or duck into piece of the same size, and arrange on lettuce leaves in the salad-bowl or on individual plates. Sprinkle over them two tablespoonfuls chopped mixed pickles and dress with a French dressing of oil and vinegar and serve.