Clean the onion, cut in half. Wash the meat. Boil both with 1 1/2 l salted water, peppercorns and bay leaf. Simmer for about 45 minutes. Cool down meat. Cook peas in the broth for 3 minutes, drain (use broth for other purposes)
Hard boil eggs. Quench and peel. Drain the pineapple, collect the juice. Chop the pineapple. Mix salad cream, crème fraîche and 6 tablespoons pineapple juice. Season to taste with salt, pepper, lemon juice and curry
Drain the asparagus and cut it into small pieces. Clean and wash the salad and cut into 8-10 slices. Arrange on a plate
Remove chicken meat from skin and bone, cut into pieces. Cut the eggs into small pieces. Mix both with prepared ingredients and arrange on the salad boats. Bread goes well with it