Italian Chicken Salad

Ingredients

• the yolks of 3 hard-boiled eggs
• equal quantities of mustard
• equal quantities of paprika
• a pinch of powdered sugar
• 4 tablespoonfuls of oil
• 2 tablespoonfuls of vinegar
• the white meat of two chickens
• two heads of lettuce

Method

1. 1

   Make a dressing of the yolks of 3 hard-boiled eggs pounded fine, equal quantities of mustard and paprika, a pinch of powdered sugar, 4 tablespoonfuls of oil, 2 tablespoonfuls of vinegar.

2. 2

   Simmer over the fire, but do not allow to boil.

3. 3

   Take the white meat of two chickens, and separate into flakes; pile it in the middle of a dish, and pour the dressing over it.

4. 4

   Cut up two heads of lettuce, and arrange around the chicken.

5. 5

   On top of the lettuce place the whites of the eggs, cut into rings, and lay so as to form a chain.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 15. The excerpt below is the record exactly as published.

the yolks of 3 hard-boiled eggs ; season to tOfSte with mustard, pepper, and salt ; add 2 table- spoonfuls of cream and 4 of vinegar. Pour over the fish and potatoes. (3.) Place in a salad-bowl 6 stalks of cel- ery, sliced, and 1 pound of canned salmon ; arrange neatly; add mayonnaise dressing, and garnish with parsley and rounds of hard-boiled eggs. (4.) Take cold salmon cut into squares; dress in a dome in the centra of the dish, mask with a mayonnaise dressing, sprinkle whole capers over it, and encircle the base with rounds of hard-boiled eggs, and around this wreathe lettuce-leaves. 62 COLD DISQES FOR HOT WEATHER SARDINE SALAD (1.) Take 3 heads of lettuce, 1 box sar- dines, 1 egg, half a cup of milk, half a tea- spoonful of mustard, seasoning, a little roux, 1 tablespoonful of vinegar, 1 teaspoonful of anchovy paste, a pinch of sugar, and a boiled potato. Put the milk and seasoning in a pan with enough roux to make a thick sauce ; let cool, and add to it the vinegar, mustard, anchovy paste, and half the oil of the sardines ; mix well, and keep in a very cold place. Wash and dry the lettuce, place on a dish, and press together with the hands, and add the potato, cut small; pour the sauce over it ; lay the sardines on this, and ornament with the yolks of hard-boiled eggs passed through a sieve, and the whites chopped fine; finish with rings and dia- monds of beets. (2.) Take 6 sardines, remove the skin and bone, and pour lemon -juice over them. Place in a salad-bowl with a crisp head of lettuce; chop up 2 hard-boiled eggs, add SALADS 63 to the fish, and serve with a plain dress- ing. BEEF SALAD Cut into pieces an inch in length half a pound of cold meat ; take 2 heads of lettuce, and wipe on a smooth cloth ; place them in a salad-bowl ; add the beef. Chop up a sweet Spanish pepper and add to the salad. Prepare a plain dressing, pour it over the salad, and mix gently. ITALIAN CHICKEN SALAD Make a dressing of the yolks of 3 hard- boiled eggs pounded fine, equal quantities of mustard and paprika, a pinch of powdered sugar, 4 tablespoonfuls of oil, 2 tablespoon- fuls of vinegar. Simmer over the fire, but do not allow to boil. Take the white meat of two chickens, and separate into flakes; pile it in the middle of a dish, and pour the dressing over it. Cut up two heads of let- tuc

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