Chicken Salad with Spanish Peppers a la Sicilienne
From The Swedish, French, American cook book, 1918
Serves 1
A salad for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 442. The excerpt below is the record exactly as published.
Chicken Salad with Spanish Peppers, a la Sicilienne Salade de Poulet aux Piments, a la Sicilienne Chop cooked chicken; mix to one cup chicken two tablespoons mayonnaise dressing, pepper and salt. Cut a green pepper in quarters if large — in halves if small; cut a piece away so as to form a triangle, fill with the salad, spread mayonnaise on top, decorate with a strip of Spanish pepper down the centre with a strip of truffle
Cook this with the app: pantry check, scaling, and the assistant.