Salade de Volatile (Chicken Salad)

Ingredients

• 1 boiled chicken
• 2 heads lettuce
• 2 hard-boiled eggs
• 1 gill mayonnaise (No. 277)
• 1 tablespoonful tarragon vinegar
• 12 stoned olives
• 1 tablespoonful capers
• 2 stalks ichite celery
• salt and pepper

Method

1. 1

   Bone the chicken, cut into neat small slices.

2. 2

   Wash the lettuce, wipe the leaves.

3. 3

   Wash the celery, cut into small pieces.

4. 4

   Put chicken, lettuce, and celery in a basin, season with pepper, salt, and vinegar, transfer to a salad bowl, pile up in the center, garnish with groups of lettuce leaves, quarters of hard-boiled egg, olives, and capers.

5. 5

   Pour mayonnaise dressing over the salad, decorate with chopped yolk of egg, capers, or gherkins.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 422. The excerpt below is the record exactly as published.

Salade de Volatile ( Chicken Salad). — 1 boiled chicken, 2 heads lettuce, 2 hard-boiled eggs, 1 gill mayonnaise (No. 277), 1 tablespoonful tarragon vinegar, 12 stoned olives, 1 tablespoonful capers, 2 stalks ichite celery, salt and pepper

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