Chicken Salad No. 1

Ingredients

• four cups of cooked chicken
• half a cup of French Dressing No. 2
• three cups of white, tender celery
• a cup of oil mayonnaise dressing
• half a cup of mayonnaise dressing
• a spoonful of capers

Method

1. 1

   Put cooked chicken in an earthen bowl, pour over French dressing, set in a cold place for an hour, drain, mix with diced celery, and add oil mayonnaise dressing.

2. 2

   Place in a salad bowl, spread mayonnaise over it, sprinkle capers, and garnish.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 126. The excerpt below is the record exactly as published.

four cups of cooked chicken, freed from skin, bones, and coarse pieces, and cut into dice, in an earthen bowl, and pour over it half a cup of French Dressing No. 2. Set in a cold place for an hour, drain through a sieve, mix with it three cups of white, tender celery cut in dice, and add, and mix lightly through it, a cup of oil mayonnaise dressing. Place in the salad bowl — heaping in the center — spread half a cup of mayonnaise dressing over it, sprinkle a spoonful of capers upon the dressing, and garnish with curled celery and water cress ; or with olives, lemon points, hard-boiled eggs, or lettuce. Nothing should be used in garnishing a salad that cannot be eaten in conjunction with the salad without disguising or detracting from the delicacy of its flavor. Therefore chicken salad made with celery should not be garnished with beets, radishes, or parsley. Chicken Salad No. 2. — To four cups of prepared chicken cut in dice add two cups of white, tender celery also cut in dice, mix well together, and add a cup of cooked mayonnaise. Place in a salad bowl, spread more dressing over the top, and garnish according to taste. Chicken Salad No. 3. — Mix well together two cups each of prepared chicken, sweetbreads, or veal tongue, and tender white celery, all diced, and add one cup of oil mayonnaise, cooked mayonnaise, or the oil and cooked mixed in equal quantities. Put in a salad bowl, cover with dressing, and garnish according to taste with curled 278 The Art of Cookery. celery, cress, lettuce, lemon points, hard-boiled eggs, capers, olives, or pickles. Chicken Salad with Lettuce. — Strip the green from the white stems of well-grown, crisp lettuce leaves. Throw the stems into ice water for half an hour, then break or cut them into dice. To two cups of the diced lettuce add a teaspoonful of celery seed, scattering it over the lettuce as evenly as possible. Use, the same as celery, for chicken salad. It makes an excellent substi- tute, and is much preferable to entire lettuce leaves or to cabbage. Sweetbread Salad No. i. — Prepare and cook the sweetbreads as directed on page 38, and, when per- fectly cold, free from skin, cut into dice, and put in a bowl. To two cups of sweetbreads add half a cup of Prench Dressing No. 2 and set on ice for half an hour. Pare and cut into dice two cups of cucumber, and put into a covered dish with broken ice for half an hour. Remove the ice, drain the cucumber, also the sweet- breads, and mix them together, adding half a cup of French Dressing No. i, in an iced salad bowl. Serve at once, or set on ice and keep cold. Sweetbread Salad No. 2. — Prepare the sweetbreads as directed in last formula. Drain and mix with an equal portion of celery cut in dice. Mix with oil mayonnaise dressing and serve. Whenever the cooked mayonnaise dressing is used alone, or whenever it is used in connection with oil mayonnaise dressing, the French dressing can be omitted, as it is used with oil mayonnaise — which contains but little acid — simply to increase the acidity of the salad. Salad- Making . 279 Cucumber and Fish Salad. — Pick into pieces suitable for serving any cold cooked fresh fish, freed from skin and bones. With two cups of the prepared fish mix half a cup of French Dressing No. 2. Prepare cucumber as for sweetbread salad and let stand for half an hour on broken ice. Drain the cucumber, also the fish, mix in equal quantities, and pour over the mixture half a cup of French Dressing No. i. Tomato and Fish Salad. — Prepare cold cooked fish as before directed. Skin and cut the tomatoes in dice, and put on ice as directed for cucumbers. Mix two cups of each, and a tablespoonful of finely minced onion together, and dress with three fourths of a cup of oil mayonnaise dressing

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