Nile Salad

Ingredients

• I^ cups cold boiled or roasted chicken cut in cubes
• Put 1/2 cup English walnut in pan
• sprinkle sparingly with salt
• and add % tablespoon butter
• Mix chicken and nuts and marinate with French dressing
• Add ^ cup celery, cut in small pieces
• Arrange on a bed of lettuce
• mask with the following: Green or Ravigote mayonnaise
• Mix 2 tablespoons cooked spinach
• 1 tablespoon capers
• and J/^ cup shallot, finely chopped
• 3 anchovies
• 0.5 cup parsley
• and ^ cup of watercress
• Add to desired quantity of mayonnaise dressing

Method

1. 1

   Put 1.5 cups cold boiled or roasted chicken cut in cubes.

2. 2

   Put 0.5 cup English walnut in pan, sprinkle sparingly with salt, and add 0.5 tablespoon butter.

3. 3

   Cook in slow oven until browned and thoroughly heated, stirring occasionally; remove from oven and break in pieces.

4. 4

   Mix chicken and nuts and marinate with French dressing.

5. 5

   Add 0.5 cup celery, cut in small pieces.

6. 6

   Arrange on a bed of lettuce, and mask with the following: Green or Ravigote mayonnaise.

7. 7

   Mix 2 tablespoons cooked spinach, 1 tablespoon capers, and 0.5 cup shallot, finely chopped, 3 anchovies, 0.5 cup parsley, and 0.5 cup of watercress.

8. 8

   Pound in a mortar until thoroughly macerated, then force it through a very fine strainer.

9. 9

   Add to desired quantity of mayonnaise dressing.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 323. The excerpt below is the record exactly as published.

NILE SALAD. — Ij^ cups cold boiled or roasted chicken cut in cubes. Put 1/2 cup English walnut in pan, sprinkle sparingly with salt, and add % tablespoon butter. Cook in slow oven until browned and thoroughly heated, stirring occasionally; remove from oven and break in pieces. Mix chicken and nuts and marinate with French dressing. Add ^ cup celery, cut in small pieces. Arrange on a bed of lettuce, and mask with the following: Green or Ravigote mayonnaise. Mix 2 tablespoons cooked spinach, 1 tablespoon capers, and J/^ cup shallot, finely chopped, 3 anchovies, ^2 cup parsley, and ^ cup of watercress. Pound in a mortar until thoroughly macerated, then force it through a very fine strainer. Add to desired- quantity of mayonnaise dressin

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