Chicken Salad, No. 2

Ingredients

• one large hen
• four medium size heads of celery
• nine large olives
• half a pound of almonds
• a heaping spoonful of Higdon pickles
• two teacupfuls of rather thick cream mayonnaise
• half a teacupful of French dressing

Method

1. 1

   Put the hen to cook in boiling salted water; when tender, allow it to cool, then cut into blocks, rejecting the skin and gristle.

2. 2

   Chip fine the celery, grate the olives, blanch and grind the almonds.

3. 3

   Mix the chicken, celery, and almonds, pour over the salad dressing, and refrigerate.

4. 4

   Just before serving, add the pickles and olives, mix thoroughly, and pour over the mayonnaise; toss lightly and serve on lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 102. The excerpt below is the record exactly as published.

Chicken Salad, No. 2 Put one large hen on to cook in boiling salted water ; when tender allow it to cool, then cut into blocks, rejecting the skin and gristle; chip fine four medium size heads of celery; grate nine large ohves; blanch half a pound of almonds, and grind through a meat grinder, or chop fine. Have ready a heaping spoonful of Higdon pickles and two teacupfuls of rather thick cream mayonnaise, and half a teacupful of French dressing

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