Chicken Salad

Ingredients

• one yolk of an egg to each chicken
• one and one-half pints olive oil
• add celery until equal quantity
• One level teaspoon of salt to each yolk of egg
• one teaspoon dry mustard
• juice of one lemon
• one-half cup rich cream

Method

1. 1

   Pick chicken apart, removing fat and skin.

2. 2

   Mix with celery.

3. 3

   For dressing, mix egg yolks with vinegar, heat until thick, then add mustard, salt, cayenne, melted butter, and sugar.

4. 4

   Cool and add whipped cream before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 60. The excerpt below is the record exactly as published.

CHICKEN SALAD. Frances Teh- betts, 1607 S. Grand ave. — In mixing chickin salad, allow one yolk of an egg to each chicken and to four chickens one and one- half pints olive oil. Pick the chickens apart, removing carefully all fat and skin. Then take celery, pick likewise into small pieces and add it to the chicken until there is an equal quantity of each. Dressing: One level teaspoon of salt to each yolk of egg; pepper to taste; one teaspoon dry mustard, juice of one lemon— more if the lemon is not very juicy. The oil should be added a few drops at a time, stirring constantly. While stirring, add a few drops of vinegar. To this mixture add the last thing one-half cup rich cream

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