The Judge's Chicken Salad

Ingredients

• the meat of two large boiled chickens
• five minced olives
• three teaspoons of capers
• six tablespoons of oil
• two tablespoons of vinegar
• two teaspoons of salt
• a dash of cayenne
• three tablespoons of olive oil

Method

1. 1

   Cut the meat of the boiled chickens into cubes or dice and mix with the same quantity of crisp celery cut in similar pieces.

2. 2

   Add minced olives and capers.

3. 3

   Make a dressing of oil, vinegar, salt, and cayenne.

4. 4

   Mix the dressing with the chicken and celery and refrigerate for several hours to chill.

5. 5

   Prepare mayonnaise, make a smooth pile of chicken in a salad bowl, pour the mayonnaise over, and serve at once.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 86. The excerpt below is the record exactly as published.

three tablespoons of olive oil. Stir again and taste ; if more red pepper, cream, or oil is needed, add it. Let stand a few hours before serving. THE JUDGE'S CHICKEN SALAD , . Free from skin and fat the meat of two large boiled chickens. Cut the meat in cubes or dice and mix with it the same quantity of crisp celery cut in similar pieces. Add five minced olives and three teaspoons of capers. Make a dressing of six tablespoons of oil, two tablespoons of vine- gar, two teaspoons of salt, and a dash of cayenne. Mix the dressing with the chicken and celery and set in the refrige- rator several hours to chill. Prepare the mayonnaise given below, make a smooth pile of the chicken in a salad bowl, pour the mayonnaise over and serve at once. MAYONNAISE FOR CHICKEN SALAD To the yolks of two eggs add drop by drop a pint of olive oil, stirring with a silver fork one way all the time. When the dressing thickens, thin with lemon-juice, keeping jt all the time about as thick as thick cream. Add salt and pepper to taste. SALADS AND SALAD DRESSINGS 155 TO PREPARE CUCUMBERS Select only medium-sized and well-shaped cucumbers. Half an hour before they are required, peel and slice them evenly, and not too thin. Lay in a tin pan, cover with cold water, add no salt, as it wilt's the cucumber, and put a large piece of ice A Cucumber Slicer into the water. Set the pan on the ice until ready for the table. Then pour off the ice and water, and serve. You will find them crisp and nice, prepared in this way. CUCUMBER SPIRALS Peel cucumbers and throw into ice water. Cut the chilled cucumber with a sharp knife, going round and round it till you have thin, long spirals. Lay in a salad bowl with cracked or shaved ice, and serve with the spirals French dressing. DANDELION SALAD Early in the spring young dandelions, very tender and fresh, are by many deemed a delicious and wholesome salad. The early root leaves are mostly white. Wash the leaves, separate them, and serve with a French dressing. See also "Dande- lion Greens," page i86. FISH SALAD Sometimes you have a piece of fish left from dinner, such fish as fresh cod, halibut, bass, red snapper. On such occa- sion keep it cold near ice till next day and make a delicious salad in this way: Free it from bone and skin, break it in small pieces, and in a bowl which you have rubbed with a juicy onion put a layer of the fish. Over this sprinkle salt 156 THE HOME COOK BOOK and lemon- juice, and lay on crisp white lettuce leaves. Dress the lettuce as you have the layer of fish, and then add more fish, which again you treat as you treated the first layer. So proceed till you have used your material. Spread over the top a layer of tartare sauce, chill, and serve. FISH SALAD A NEW ORLEANS DISH Made from two pounds of cold boiled fish, or fish left over. Pick the meat free of bones, lay it in a china bowl, add four cloves, as many allspice, one minced red pepper, half a teaspoon of salt, and one teaspoon of minced parsley. Also add the juice of one lemon, one teacup of olive oil, stirring this in slowly, half a teacup of cider vinegar, one teaspoon of French mustard, and one small white onion minced exceedingly fine. Let this stand near ice overnight^ and serve cold with lettuce or any salad green. FRENCH FRUIT SALAD Peel and cut into small pieces three oranges, three bananas, and an equivalent amount of pineapple. Fill lettuce cups with alternate layers of fruit. Dress with salad dress- ing, garnish with English walnut meats, and serve with cheese wafers. [See illustration, Plate XVI.] MACEDOINE SALAD Cut cooked turnips, carrots, and celery into small pieces. Add cooked peas, beans, and cauliflower, also broken in small pieces. Moisten with mayonnaise and let stand two hours. Scoop out small turnips, cook, and fill the shells with the salad. Serve on lettuce leaves. Cheese wafers are served with this salad. ORANGE SALAD Choos'e large, juicy, clean-skinned oranges. Cut each orange through the middle, and with a teaspoon scoop out SALADS AND SALAD DRESSINGS 157 the pulp carefully, breaking it as slightly as possible. Lay the pulp on ice. With a sharp knife pare out the white pith on the inner part. Cut a thin slice from the end of each half to allow it to set firmly on the plate. When ready to serve sprinkle the pulp with powdered sugar, add a table- spoon of sherry to each tablespoon of orange-juice, and pour over the orange pulp. Heap the halves of the oranges full of the salad, garnish with white grapes and serve. OYSTER SALAD Beat together half a cup of cream and three eggs. Add a saltspoon of made mustard, salt and cayenne to taste, and two tablespoons of butter. Heat in a double-boiler, stir con- stantly, and when at boiling point two minutes add two tablespoons of vinegar

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