Chicken Salad, Rich

Ingredients

• a large chicken
• as much celery as there is chicken
• the yolks of two eggs
• a lieaped teaspoonful of mustard
• six teaspoonfuls of oil
• the juice of a large lemon
• three pinches of salt
• two of red pepper
• a table-spoonful of cream

Method

1. 1

   Boil the chicken until tender, then cool and pick off the meat in small pieces.

2. 2

   Cut celery into inch-long pieces, soak in water to crisp, then drain.

3. 3

   Beat egg yolks, add mustard, then oil gradually while beating.

4. 4

   Add lemon juice, salt, red pepper, and cream.

5. 5

   Mix chicken with celery, pour half the dressing in, and garnish with the rest.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 364. The excerpt below is the record exactly as published.

Chicken Salad, Ricli.— Boil a largo chicken until quite tender, and, when it is cold, pick off the meat in small pieces. Take as much celery as there is chicken, and cut it into pieces about an inch long, put it in a little water to make it crisp, then drain and cby it thoroughly. Put the yolks of two eggs into a large basin, and beat them wdth a silver fork until they begin to feel thick. Add first a lieaped tea-spoonful of mustard, and afterwards six tea- spoonfuls of oil, putting in the first two tea- spoonfuls by three drops at a time, and beating the sauce thoroughly between each addition. To every sixth tea-spoonful of oil put one tea-spoon- ful of lemon- juice, and repeat until half a pint of oil and the juice of a large lemon have been used. Flavour with three pinches of salt and two of red pepper, and, last of aU, put in a table-spoon- ful of crea

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