Banana-and-Chicken Salad a la Laconia
From The Swedish, French, American cook book, 1918
Serves 4
A complete salad for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 442. The excerpt below is the record exactly as published.
Banana-and-Chicken Salad a la Laconia Salade de Banane au Poulet, a la Laconia Take large bananas that are well curved, peel it and cut the underneath part away so that it can stand. Cut a cover on the curve of the banana three inches long and half inch wide; remove the inside carefully and then stuff. Cut in very small dices breast of chicken that has been cooked and left in the juice until cold; mix with mayonnaise dressing andfill; spread with mayonnaise; decorate the top with Spanish pepper all around then with diamond of truffle. Serve on slices of tomato on lettuce leaves
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