Chicken Macedoine Salad a la Ericsson Hammond
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be served as a cold dish or salad.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 65. The excerpt below is the record exactly as published.
Chicken Macedoine Salad a la Ericsson Hammond Poulet, Salade Macedoine a V Ericcson Hammond Pick, singe, draw, and wash the chicken well; tie it up and put it in a saucepan with boiling hot water sufficient to cover it, also with onions, carrots, pepper, and salt. Cook until well done and leave in the broth until cold, then cut out the breast and slice it and form it in small fillets, shape of a half egg cut lengthwise; put them Copyright, 1924, by Mrs. Ericsson Hammond o Upper ) LETTUCE OMELET SALAD A LA AURORIAN t Lower ) CHICORY MUSHROOM SALAD A LA AURORIAN MRS. ERICSSON HAMMOND’S COOK BOOK 85 on a broiler over a platter and coat them with the chicken chaud- froid sauce. Decorate them with truffles to taste, branches, leaves, or daisies. After decorating them, glaze them with the aspic; cut smoked well-cooked ham in slices and coat it with pate de foie-gras; put the chicken supreme on the top; trim it evenly all around, showing the pate de foie-gras and the ham. Glaze a large pie plate
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Cook this with the app: pantry check, scaling, and the assistant.