French Chicken Salad

Ingredients

• one or two nice chickens
• yolks of six hard-boiled eggs
• a cup of olive oil
• a cup of vînegar to two fowls
• slice six more hard-boiled eggs
• three heads of celery
• pepper
• sait

Method

1. 1

   Roast the chickens and let them cool.

2. 2

   Carve into small pieces, removing bones.

3. 3

   Mash egg yolks and mix with olive oil until creamy.

4. 4

   Add vinegar, pepper, and salt.

5. 5

   Pour dressing over chicken and serve with lettuce and sliced eggs.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 42. The excerpt below is the record exactly as published.

PRBNCH CHICKEN SALAD Boast one or two nice chickens, season them well, and when cooked, put them by to cool. Just before 104 LA CUISINE CREOLE. serving the dish, carve the fowls in small pièces, takinjr out ail the large bones. Make a dressing of the yolks of six hard-boiled eggs to each fowl, mash the yolks very smooth with a wooden spoon and pour gently on them in a little stream a cup of olive oil; beat the eggs ail one way till they are creamed. Add now a cup of vînegar to two fowls, a half cup to one, pepper, sait, and drop a little vinegar on the fowl, then pour on the dressing. Arrange on the dish, cool, fresh let- tuce heads quartered, and slice six more hard-boiled eggs over ail as a garnîsh. A few red beets are à handsome addition, mixed with the green lettuce and yellow eggs. CHICKEN SALAD FOR A SMALL COMPANY. Boil four eggs hard, throw them in cold water ; when cool, take the yolks of two in a bowl, pour over them a spoonful of mixed mustard, an ounce of sweet oil, a saltspoonf ul of sait, and a little blaek pepper ; mix this carefuUy, pouring in the oil a little at a time; when it is smooth, pour in four tablespoonfuls of good vine- gar, and one-half a teaspoonful of sugar. This is the dressing for your salad. The chicken is supposed to be already boiled or baked. When cold, pick ail the flesh from the bones and pile ît in the centre of a glass bowl, or dish; mix with it three heads of celery

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