Chicken Salad

Ingredients

• a pound of the white meat of chicken
• two tablespoonfuls of oil
• one of vinegar
• pepper
• salt
• four heads of lettuce
• three hard-boiled eggs
• thin long strips of cold boiled beets
• a few capers, or olives

Method

1. 1

   Cut chicken into small pieces and mix with oil, vinegar, pepper, and salt.

2. 2

   Chop lettuce and mix with chicken.

3. 3

   Cover with mayonnaise and decorate with eggs, beets, and capers or olives.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 78. The excerpt below is the record exactly as published.

Chicken Salad. Cut in small pieces a pound of the white meat of chicken, from which you have removed the skin and sinews. Put it in a bowl. Mix with it thoroughly two tablespoonfuls of oil, with one of vinegar, and season with pepper and salt. Take four heads of lettuce, wash them, re- move some of the leaves around the heart of the lettuce, chop them fine, and mix them with your chicken, which put on a dish, and cover entirely with a sauce Mayonnaise (Art. 113), spreading it over smoothly with the blade of a knife. Cut three hard- boiled eggs in quarters, place them with the hearts of the lettuce around your salad. Decorate the top with thin long strips of cold boiled beets, and a few capers, or olives

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