Mayonnaise of Chicken in Shells
From Entrees made easy, 1905
Any remains may be served in this way, a chopped up anchovy being a great addition to cold meat.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 24. The excerpt below is the record exactly as published.
Mayonnaise of Chicken in Shells (Cold). Pour a teaspoonful of mayonnaise into some china shells, and fill up each with finely minced chicken, a little minced ham, shred lettuce, strips of hard-boiled egg, and a stoned olive ; cover it all thoroughly with mayonnaise, and sprinkle with minced parsley, sieved yolk of egg, and, if liked, chopped truffle
Cook this with the app: pantry check, scaling, and the assistant.