Egyptian Salad

Ingredients

• one three-pound chicken
• a pair of sweetbreads
• two bay leaves
• one slice of onion
• four cloves
• one-fourth pound of almonds
• half a pint of pine nuts
• a quart of celery
• two teaspoonfuls of salt
• one-half teaspoonful of white pepper
• one-half teaspoonful of currie-powder
• the juice of two lemons
• a pint of mayonnaise dressing

Method

1. 1

   Boil chicken until tender, cut into cubes.

2. 2

   Wash sweetbreads, boil with bay leaves, onion, and cloves.

3. 3

   Mix with chicken, add almonds, pine nuts, celery, salt, white pepper, curry powder, and lemon juice.

4. 4

   Mix thoroughly with mayonnaise dressing and serve on lettuce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 89. The excerpt below is the record exactly as published.

EOTPTIAN SALAD. Mrs. Charles A, Oilchrist, Soboken. Boil until tender one three-pound chicken. When cold cut the meat from the bones and cut into one->half inch cubes. Wash a pair of sweetbreads in cold water, put them in boiling water, add two bay leaves, one slice of onion and four cloves. Boil slowly for half an hour. When cold pick into pieces, rejecting the membrane. Mix with the chicken, then add one-fourth pound of al- monds that have been blanched and slightly browned in the oven, half a pint of pine nuts, washed and slight- ly browned. Just before serving mix with these a quart of celery cut into small pieces, two teaspoonfuls of salt, one-half teaspoonful of white pepper, one-half teaspoonful of currie-powder, and the juice of two lem- ons. Mix thoroughly with a pint of mayonnaise dress- i

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