Chicken Salad

Ingredients

• 1 chicken
• 3 qts. of water
• Salt to taste
• 1 cup of cream
• 1/2 cup of vinegar
• 1/2 cup of chicken broth
• 4 yolks of eggs
• 1 bunch of stalk-celery
• 1/2 cup of sliced champignons
• 2 tbsps. of sliced truffles
• 1/2 tsp. of mustard
• 1 pinch of pepper

Method

1. 1

   Clean and cook the chicken until tender in water and salt.

2. 2

   Remove skin and cut meat fine.

3. 3

   Boil down the bouillon and pour 0.5 cup on the meat.

4. 4

   Mix cream, yolks, vinegar, mustard, pepper, and salt until thick.

5. 5

   Pour dressing over meat, add champignons and truffles, mix, cover, and set aside for 1 hour before serving.

6. 6

   Can be made with any poultry.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 103. The excerpt below is the record exactly as published.

CHICKEN SALAD. Quantity for 6 Persons. 1 chicken % tsp. of mustard 3 qts. of water Salt to taste Salt to taste 1 pinch of pepper 1 cup of cream % cup of sliced champignons % cup of vinegar % pt. sour whipped cream % cup of chicken broth 2 thsps. of sliced truffles 4 yolks of eggs 1 bunch of stalk-celery Preparation: The chicken is well cleaned and cooked un- til tender in 2 qts. of water and salt. The skin is removed and the meat cut fine. The bouillon is boiled down and ^ cup of it poured on the meat. The cup of crearti, yolks of egg^s, vine- gar, mustard, pepper and salt are mixed well and cooked un- til thick, stirring constantly. This dressing is poured over the meat, the chopped champignons and truffles added and mixed with the rest or they may be omitted. Cover the salad and set it aside for one hour before serving. This salad may be made from any kind of poultry. You may add celery cut in small pieces. Lastly add the whipped cream. No. 36— HERRING SALAD. Quantity for 6 Persons. For preparation and ingredients see Qiapter 8, No. 47. No. 37— SALMON SALAD. Quantity for 6 Persons. For preparation and ingredients see Chapter 8, No. 7. No. 38— PIKE SALAD. Quantity for 6 Persons. 2 lbs. of pike % qt. thick cream 2 qts. of boiling water 3 yolks of eggs 1 tbsp. of salt 2 tsps. of mustard

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