Turkey Salad

Ingredients

• 2 fine-cut hard-boiled eggs
• an equal amount of fine-cut table celery
• 2 whole eggs
• 0.5 cupful oil
• 4 tablespoonfuls white vinegar
• 4 tablespoonfuls more oil
• 2 teaspoonfuls sugar
• 1 teaspoonful salt
• 1 tablespoonful French mustard
• 0.5 pint of whipped cream

Method

1. 1

   Cut turkey into small pieces and mix with celery and hard-boiled eggs.

2. 2

   Prepare mayonnaise by beating eggs, adding oil and vinegar, and cooking until thick.

3. 3

   Mix some mayonnaise with turkey, cover with more mayonnaise, and garnish with lettuce and egg quarters.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 269. The excerpt below is the record exactly as published.

Turkey Salad. — Gut remnants of cold cooked turkey into small pieces; put them with an equal amount of fine-cut table celery in a salad dish, add 2 fine-cut hard-boiled eggs ; then prepare following mayonnaise : Put 2 whole eggs into a small saucepan, beat them with an egg beater till very light ; add by degrees Ys cupful oil, then add slowly 4 tablespoonfuls white vinegar ; set the sauce- pan in hot water over the fire, and stir till it begins to thicken ; re- move, place in cold water ; when perfectly cold add slowly 4 table- spoonfuls more oil ; then add 2 teaspoonfuls sugar, 1 teaspoonful salt, 1 tablespoonful French mustard

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