Chicken and Lobster Salad
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 67. The excerpt below is the record exactly as published.
. \ lb. tinned peas. Mayonnaise Dressing No. I, prepared with f pint oil Salads. 1 57 Remove the meat from the bones and cut up into small pieces. Sprinkle over with lemon juice and stand on one side for 30 minutes. Then mix with the peas, stir the chopped parsley and chives into the mayonnaise and mix all well together. Garnish with gherkins and tiny onions. Asparagus may be substituted for the peas. Salat Ton flohn und Hummep. (Chicken and Lobster Salad.) I chicken. \ lb. tinned peas. Mayonnaise Dressing No. I, (f pint oil). I lb. tinned salmon.
Cook this with the app: pantry check, scaling, and the assistant.