Chicken Salad - Mrs. F. M. Angelotti

Ingredients

• 2 boiled chickens cut In dice
• an equal quantity of good crisp celery cut in small pieces
• 3 chopped olives
• 2 teaspoons of capers
• 6 tablespoons of best olive oil
• 2 tablespoons of vinegar
• 2 teaspoons of salt
• a dash of cayenne
• 2 yolks of eggs
• a little lemon juice

Method

1. 1

   Mix the diced boiled chickens with celery, olives, and capers.

2. 2

   Make a dressing with olive oil, vinegar, salt, and cayenne.

3. 3

   Prepare mayonnaise by adding olive oil to egg yolks while stirring, thinning with lemon juice.

4. 4

   Pour mayonnaise over chicken mixture and garnish with lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 36. The excerpt below is the record exactly as published.

CHICKEN SALADi— Mrs. F. M. Angelotti. 2 boiled chickens cut In dice; with this mix thoroughly an equal quantity of good crisp celery cut in small pieces, 3 chopped olives, and 2 teaspoons of capers. Make a dressing of 6 tablespoons of best olive oil, 2 tablespoons of vinegar, 2 teaspoons of salt, and a dash of oay-^ enne; pour over and set away. Prepare a mayonnaise as follows: 2 yolks of eggs in a soup plate; addi little by little the olive oil, stirring steadily with a silver fork; as the dressing thickens, thin it with a little lemon juice

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