Cook hen slowly until tender, and cool in broth. For salad, cut into bite-sized pieces. For sandwiches, cut up very finely. Measure 4 cups chicken and 2 cups chopped celery in a bowl. Add mayonnaise. Grind pickles with mustard sauce; gently fold into the salad. Season with salt, cayenne and lemon juice.

Better if made the day before using. Spread top with thin layer of mayonnaise to keep it moist and cover with wax paper. Refrigerate. Makes over 2 quarts salad.