Chicken Salad (No. 3)

Ingredients

• a pint of chicken
• a pint of cut celery
• two eggs
• one-half teaspoonful of salt
• a pinch of cayenne pepper
• a half pint of olive oil
• two tablespoonfuls of vinegar
• a cup of whipped cream

Method

1. 1

   Steam or stew the chicken until tender, then cut into pieces.

2. 2

   Prepare dressing with yolks, salt, cayenne, and olive oil, adding vinegar.

3. 3

   Mix chicken and celery, add dressing, and garnish with celery tops.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 44. The excerpt below is the record exactly as published.

CHICKEN SALAD. (No. 3.) This is made with equal quantities of chicken and celery. Turkey is equal to two chickens, and four bunches of celery makes an ordinary dish of salad. A pint of chicken and a pint of cut celery is a good rule. Steam or stew the chickens till tender and thoroughly done, so that the bones will pick out. Use only the meat of the breast and thighs, leaving out the neck and wings. Cut it up with scissors, do not on any account use the hash knife. Wash, and with a knife exit the celery in pieces the size of dice. Prepare the dressing thus: Put the uncooked yolks of two eggs into a clean cold soup plate, beat them with a wooden fork one minute; then add one-half teaspoonful of salt, a pinch of cayenne pepper, one-half teaspoonful of mustard. Work these well together and then add, drop by drop, a half pint of olive oil. Yon must stir rapidly and steadily in one direction while adding the oil; a reverse motion may curdle it. Add two tablespoonfuls of vinegar, and put in a cool place until serving time. When ready to serve, mix celery and chicken, dust lightly with salt and pepper, add a cup of whipped cream

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