Chicken Salad a la Maria

Ingredients

• cooked chicken
• lettuce
• mayonnaise dressing
• truffles
• Spanish pepper
• quarters of eggs
• tomatoes

Method

1. 1

   Leave cooked chicken in broth until cold, then cut into dices.

2. 2

   Mix with lettuce and mayonnaise until moist.

3. 3

   Dress the salad bowl with lettuce leaves, put the salad in the center, spread with mayonnaise, and decorate with truffles, parsley, and eggs.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 442. The excerpt below is the record exactly as published.

Spanish pepper around each bunch, raise them from the lettuce leaves up to the salad, alternate shades. A complete salad for luncheon or dinner. Banana-and-Chicken Salad a la Laconia Salade de Banane au Poulet, a la Laconia Take large bananas that are well curved, peel it and cut the underneath part away so that it can stand. Cut a cover on the curve of the banana three inches long and half inch wide; remove the inside carefully and then stuff. Cut in very small dices breast of chicken that has been cooked and left in the juice until cold; mix with mayonnaise dressing andfill; spread with mayonnaise; decorate the top with Spanish pepper all around then with diamond of truffle. Serve on slices of tomato on lettuce leaves as a salad. Chicken Salad with Spanish Peppers, a la Sicilienne Salade de Poulet aux Piments, a la Sicilienne Chop cooked chicken; mix to one cup chicken two tablespoons mayonnaise dressing, pepper and salt. Cut a green pepper in quarters if large — in halves if small; cut a piece away so as to form a triangle, fill with the salad, spread mayonnaise on top, decorate with a strip of Spanish pepper down the centre with a strip of truffle on 300 THE SWEDISH, FRENCH, each side. Serve on lettuce leaves, with mayonnaise dressing in the centre, as a salad for luncheon or dinner. Apple Salad ( Salade de Pommes ) a l’ltalienne Put the head of lettuce in ice water until crisp. Peel and core apples, cut in very small dices, mix with mayonnaise dressing. Dress the lettuce leaves around the salad bowl or platter, put the salad in pyramid style, spread with mayonnaise dressing all over, then decorate around with truffles, Spanish pepper, and some of the white inside leaves of the lettuce and on the top the inside heart. This salad is delicious with any kind of bird or chicken for luncheon, dinner, or supper. Chicken Salad ( Salade au Poulet) a la Maria Leave the cooked chicken in the broth until cold then cut in dices. Cut lettuce in small strips (and celery if in season). Mix all together, add mayonnaise dressing until moist. Dress the salad bowl or platter with nice crisp lettuce leaves, put the salad in the centre, spread with mayonnaise dressing on the top, decorate with truffles, chopped parsley, or Spanish pepper, and all around with quarters of eggs and tomatoes

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