Chicken Salad

Ingredients

• The chickens should be well fatted
• three-quarters of a bottle of the freshest, sweetest salad oil
• two scant table-spoonfuls of the best mustard
• the yolks of two raw eggs
• of ten or twelve hard-boiled ones
• a teaspoonful of the best vinegar
• season the chicken and celery with salt
• season the chicken and celery with pepper

Method

1. 1

   Cook chickens, cool, and cut into small pieces.

2. 2

   Prepare dressing by mixing raw egg yolks, mustard, vinegar, and salad oil gradually.

3. 3

   Mix with hard-boiled yolks and pour over chicken and celery.

4. 4

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 368. The excerpt below is the record exactly as published.

Chicken Salad. — The chickens should be well fatted, of medium size, and the flesh delicate and white. Cook them in the morning, using the water they were boiled in for soup, omitting all seasoning until the fowls have been taken out. When entirely cold, cut into small pieces, and place in a cool, dry cellar until wanted. If the meat inclines to dry, throw over it a clean cloth slightly dampened in cold water. Take the finest, whitest heads of cel- ery, have both the celery and chicken in pieces about an inch long and half as thick. When ready, put the celery between clean, sweet cloths to make it perfectly dry, and then prepare your dressing as follows : To a pair of chickens allow three-quarters of a bottle of the freshest, sweetest salad oil, two scant table-spoonfuls of the best mustard, the yolks of two raw eggs, and of ten or twelve hard-boiled ones. The eggs should boil vigorous- ly at least ten minutes ; longer will not hurt them ; cool them by plunging into cold water, and remove the shells. Break the raw eggs, dropping the yolks into a large dish, and stir the same way for about ten minutes ; then slowly add the mustard ; mix it in well ; then add a teaspoonful of the best vinegar, and when this is incor- porated, add the oil, a drop at a time, stirring it all the while and always the same way. Into the hard-boiled yolks, which have been well smoothed and mashed, mix lightly about a tea- cupful of vinegar, and pour slowly into the first preparation, mixing as lightly as possible with a fork. Sea- son the chicken and celery with sa

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