Chicken Salad

Ingredients

• Choose a medium-sized fowl
• the white part of a bunch of celery
• yolks of three eggs
• one-half teaspoonful of dry inustard
• one-half spoonful of sugar
• a pinch of cayenne pepper
• one-half spoonful of salt
• one teacup best olive oil
• juice of one large lemon

Method

1. 1

   Boil the fowl until tender, cool, and cut the meat.

2. 2

   Toss with celery.

3. 3

   For dressing, mix yolks, mustard, sugar, cayenne, and salt, then add oil and lemon juice gradually.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 86. The excerpt below is the record exactly as published.

CHICKEN SALAD. Choose a medium-sized fowl, boil it until tender and let it remain until cold. Then remove all skin, bones and gristle; cut up the meat, do not chop it. To the cut meat add a little salt and the white part of a bunch of celery. Toss up the ingredients with a fork until light, then set away on ice or in a cool place until the dressing is made. For the dressing use an ordinary egg beater. Ingredients for dressing are : yolks of three eggs, one-half teaspoonful of dry inustard, one-half spoonful of sugar, a pinch of cayenne pepper, one-half spoonful of salt, one teacup best olive oil, juice of one large lemon

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