Chicken Salad

Ingredients

• four or five heads of celery
• the yolks of two hard-boiled eggs
• a dessertspoonful of salad oil
• two teaspoonfuls of made mustard
• a small teaspoonful of fine white sugar
• a large cup of strong vinegar

Method

1. 1

   Scrape and wash the celery, shred it, and form a nest in a dish.

2. 2

   Mince the white meat of a boiled fowl and place it in the nest.

3. 3

   For dressing, rub egg yolks to a paste with oil, mustard, sugar, and gradually add vinegar.

4. 4

   Decorate the nest with celery leaves and pour dressing over chicken just before serving.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 36. The excerpt below is the record exactly as published.

CHICKEN SALAD. Take a fine white bunch of celery (fonr or five heads), scrape and wash it white; reserve the delicate green leaves; shred the white part like straws, lay this in a glass, or white china dish, iu the form of a nest. Mince all the white meat of a boiled, or white stewed fowl, without the skin, and pnt it in the nest. Make a salad dressing thus: Bub the yolks of two hard- boiled eggs to a Bmooth paste, with a dessertspoonful of salad oil, or melted butter; add to it two teaspoonfuls of made mustard, and a small teaspoonful of fine white sugar, and put to it gradually (stirring it in) a large cup of strong vinegar

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