Chicken Salad

Ingredients

• One well-boiled chicken
• two cups celery cut in dice
• two eggs, whites and yolks beaten up well
• two teaspoons of unmade Colman's mustard
• butter size of large egg
• small teaspoon salt
• dessert-spoon sugar
• one-fourth teaspoon onion juice
• generous dash of cayenne
• one-half cup vinegar diluted with warm water
• two tablespoons thick sweet cream

Method

1. 1

   Melt butter and mix with mustard, salt, sugar, cayenne, onion juice, and vinegar.

2. 2

   Cook in a double boiler until thick.

3. 3

   Stir in cream when cool.

4. 4

   Mix chicken and celery with dressing and serve on lettuce leaves garnished with hard-boiled eggs and olives.

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. Mrs. A. Nor- man Saxton, box 91, Orange, Cal.— One well- boiled chicken, with all fat, skin and gristle removed; two cups celery cut in dice; two eggs, whites and yolks beaten up well; two tea- spoons of unmade Colman's mustard; butter size of large egg; small teaspoon salt; dessert- spoon sugar; one-fourth teaspoon onion juice; generous dash of cayenne; one-half cup vine- gar diluted with warm water; two tablespoons thick sweet cream

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