Chicken Salad No. 2

Ingredients

• two chickens
• the yolks of four fresh eggs
• the yolks of two hard boiled eggs
• a good measure of butter or oil
• two teaspoons of salt
• one small even teaspoon of white pepper
• two tablespoons of vinegar

Method

1. 1

   Boil the chickens tender, salted as for table, take out skin and bone and all discoloring.

2. 2

   Cut in strips, and then in bits the size of large peas; put chicken and celery on ice.

3. 3

   For dressing, rub the yolks smoothly.

4. 4

   Introduce the butter or oil and vinegar by degrees.

5. 5

   When ready to serve, mix celery and chicken well, then with a silver fork stir in the dressing, mixing thoroughly.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 39. The excerpt below is the record exactly as published.

Chicken Salad No. 2. Boil two chickens tender, salted as for table, take out skin and bone and all discoloring. Cut in strips, and then in bits the size of large peas; put chicken and celery on ice. For dressing; the yolks of four fresh eggs, with the yolks of two hard boiled eggs. Rub these smoothly. A good measure of butter or oil is a tablespoon to each yolk of fresh egg. All the art con- sists in introducing the butter or oil and vinegar by degrees. It takes time to make a good salad. When the oil is well mixed put in two teaspoons of salt, one small even teaspoon of white pepper, two tablespoons of vinegar

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