Chicken Salad

Ingredients

• the breasts of four well boiled chickens
• eight teacups of celery cut also in small pieces
• the chopped whites of twelve hard boiled eggs
• the yolks of four raw eggs
• half of an ordinary sized bottle of olive oil
• salt
• pepper
• three tablespoons mustard
• a pinch of cayenne pepper
• a gill of vinegar

Method

1. 1

   Mix chicken, celery, and egg whites.

2. 2

   For dressing, beat yolks with olive oil, adding slowly.

3. 3

   Mix in mashed yolks, salt, pepper, mustard, cayenne, and vinegar.

4. 4

   Stir dressing into chicken mixture.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new home cook book (1896), page 52. The excerpt below is the record exactly as published.

the breasts of four well boiled chickens, cut in small pieces, but not too fine ; mix with the chicken eight teacu[)s of celery cut also in small pieces, and with the above, the chopped whites of twelve hard boiled eggs. VALUABLE RECIPES. 123 For dressing, the yolks of four raw eggs ; beat into them half of an ordinary sized bottle of olive oil, beginning with a teaspoon, and adding no more than that at a time, until it is all thoroughly mixed ; then add the well mashed and pulverized yolks of twelve eggs, salt and pepper, three tablespoons mustard, a pinch of cayenne pepper, and a gill of vinegar ; then stir this dressing thoroughly into the mixed chicken celery and whites of eggs. SWEET BKEAD SALAD. Mrs. D. C. B. Four hard boiled eggs, one raw egg, three tablespoons of salad oil, one teaspoon of salt, one of pepper, two of sugar, two of mixed mustard, one-half a teacup of vine- gar, one calf's sweet bread, and two heads of lettuce. For dressing, mash the yolks and mix the oils thoroughly in them ; then add the raw egg well beaten ; mix the other ingredients in slowly and thoroughly, adding the vinegar last. Boil the sweet bread thoroughly until tender; pick it up in small pieces; break the lettuce also in small pieces, and then put in a dish alternate layers of lettuce and sweet bread and dressing. Use the whites of the eggs sliced over the top. For salmon salad, use the same dressing, omitting the sweet breads, and substituting salmon. Put the salmon on a platter, pour over it the dressing and garnish with celery leaves. VEAL SALAD. Mrs. G. E. P. Boil veal until very tender, chop fine and stir into it a 124 THE HOME COOK BOOK. nice salad dressing; put in a shallow dish and garnish with slices of lemon and celery ; a little chopped cabbage or lettuce may be added, if desired. Boiled ham chopped and seasoned and served in the same manner, is a very nice dish. CHICKEN SALAD. Mrs. Chas. Duffield. The yolks of six eggs, well beaten; one-half pint of melted butter, or the same quantity of olive oil ; three tablespoons of mixed mustard (or more if it is not very strong) ; salt to taste ; two teaspoons of celery seed ; mix thoroughly; then add three-fourths of a pint of strong vinegar; place over the fire, stirring constantly until it become thick, like boiled custard. Turn the mixture over the chickens, which have previously been chopped (not very fine). Just before bringing to the table, add four heads of chopped celery. If it is not strong enough of spice, add more mustard and cayenne pepper

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