Macedoine Salad with Chaud-froid of Chicken

Ingredients

• a chicken that has been boiled
• chaud-froid of mayonnaise
• your vegetables cut in fine dices
• French dressing
• thick slices of tomato
• slices of lettuce

Method

1. 1

   Remove the breast from the boiled chicken, cut in oval slices, put on a broiler and glaze with chaud-froid of mayonnaise; decorate with truffles.

2. 2

   Mix well-cooked and seasoned vegetables with French dressing, put in the center of the platter in pyramid style.

3. 3

   Arrange thick slices of tomato around on lettuce, place the chicken on the tomato, garnishing with carrots, beets, or eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 439. The excerpt below is the record exactly as published.

Macedoine Salad with Chaud-froid of Chicken Salade Macedoine au Chaud-froid de Poulet Take a chicken that has been boiled and left in the broth until cold; remove the breast carefully, cut in oval slices, put on a broiler and glaze with a chaud-froid of mayonnaise; decorate with truffles. In the meantime, have your vegetables cut in fine dices, well cooked and seasoned; strain the water off and leave until cold. Mix with a French dressing, put in the centre of the platter in a pyramid style. Put thick slices of tomato (peeled and all the same size) all around on slices of lettuce

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