Chicken Salad

Ingredients

• The breast of one chicken
• one teacup almonds blanched and cut
• three teacups white celery cut in blocks
• one teacup Malaga grapes cut up
• Yolks of four eggs
• half teaspoon mustard
• one-half teaspoon salt
• pinch Cayenne pepper
• one tablespoon flour
• two tablespoons butter
• half teacup sugar
• one teacup vinegar
• two cups whipped cream

Method

1. 1

   Cut chicken into small blocks, mix with almonds, celery, and grapes.

2. 2

   For dressing, cook egg yolks, mustard, salt, cayenne, flour, butter, sugar, and vinegar until thick, then cool and add whipped cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 54. The excerpt below is the record exactly as published.

CHICKEN SALAD. Mrs. Eugene Whitington, 1155 Santee street.— The breast of one chicken cut up in small blocks; one tea- cup almonds blanched and cut; three teacups white celery cut in blocks; one teacup Malaga grapes cut up and seeds removed. Mix ingre- dients well. Dressing: Yolks of four eggs, half teaspoon mustard, one-half teaspoon salt, pinch Cayenne pepper, one tablespoon flour, two tablespoons butter, half teacup sugar, one teacup vinegar; mix together, cook in double boiler until thick; when cold, add whites of four eggs beaten to a stiff froth, two cups whipped cream

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