Recipes > Salads > Chicken Salads > Chicken Salad I

Chicken Salad I


Cut cold boiled fowl or remnants of roast chicken in one-half inch cubes, and marinate with French Dressing. Add an equal quantity of celery, washed, scraped, cut in small pieces, chilled in cold or ice water, drained, and dried in a towel. Just before serving moisten with Cream, Oil, or Mayonnaise Dressing. Mound on a salad dish, and garnish with yolks of hard boiled eggs forced through a potato ricer, capers, and celery tips.


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The Boston Cooking-School Cook Book (1896).

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