Chicken Salad

Ingredients

• the meat, free from skin and fat, of two large boiled chickens
• an equal quantity of good white crisp celery
• three olives
• two teaspoonfuls of capers
• six spoonfuls of best imported olive oil
• two tablespoonfuls of vinegar
• two teaspoonfuls of salt
• a dash of red pepper
• two eggs
• a pint bottle of best olive oil
• lemon juice

Method

1. 1

   Cut the chicken into dice and mix with celery, olives, and capers.

2. 2

   Prepare a dressing with olive oil, vinegar, salt, and red pepper.

3. 3

   Pour over the salad and let it stand in the ice-box.

4. 4

   For mayonnaise, beat the yolks, add olive oil drop by drop, thin with lemon juice, and season.

5. 5

   Serve the chicken salad with mayonnaise and garnish.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 21. The excerpt below is the record exactly as published.

CHICKEN SALAD. BY MBS. STANLEY MATTHEWS. (Widow of Associate Justioe of Supreme Court.) |AKE the meat, free from skin and fat, of two large boiled chickens, cut in dice ; with this mix thoroughly an equal quantity of good white crisp celery, cut in small pieces ; three olives, chopped ; two teaspoonfuls of capers ; make a dressing of six spoonfuls of best imported olive oil, two tablespoonfuls of vinegar, two teaspoonfuls of salt, and a dash of red pepper ; pour over the salad, and let it stand for several hours in the ice-box. Pre- pare a mayonnaise in the following manner : Break two eggs very carefully, and put the yolks into a soup-plate; then add, drop by drop, a pint bottle of best olive oil, stirring steadily one way with a silver fork. As the dressing thickens, thin with lemon juice

Cook this with the app: pantry check, scaling, and the assistant.