Chicken Salad

Ingredients

• Use cold boiled or roasted fowl cut into cubes
• Add equal quantity of tender celery
• Moisten with Mayonnaise, or a good cream dressing
• Line salad-bowl with heart leaves of lettuce
• Garnish with yolks of hard-boiled eggs
• sprinkle with paprika

Method

1. 1

   Cut the fowl into cubes and marinate in French dressing.

2. 2

   Add equal quantity of tender celery cut into small pieces.

3. 3

   Moisten with Mayonnaise.

4. 4

   Line a salad bowl with lettuce leaves, mound the salad mixture in the center, and garnish with yolks of hard-boiled eggs forced through a potato-ricer, formed into small balls, resting on rounds of egg whites, and sprinkled with paprika.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 126. The excerpt below is the record exactly as published.

Chicken Salad. Use cold boiled or roasted fowl cut into cubes and marinated in French dressing. Add equal quantity of tender celery (if the large stalks are used, they must be scraped) cut into small pieces. Moisten with Mayon- naise, or a good cream dressing. Mayonnaise preferred. Line salad-bowl with heart leaves of lettuce, and turn in the salad mixture, mounding it in center. Garnish with yolks of hard-boiled eggs forced through potato- ricer, and a little dressing added to make them stick together, and form them into small balls. Cut the whites into rounds, rest each ball on a round of the white, and sprinkle with paprika

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