Recipes > Salads > Chicken Salads > Chicken Salad, No. 4

Chicken Salad, No. 4

Instructions

Cut one cucumber and one bunch of round radishes in thin slices, and add two-thirds a cup of shredded celery. Season with four tablespoonfuls of oil, two tablespoonfuls of vinegar or lemon juice, half a teaspoonful of salt and a dash of paprica. Put on a bed of shredded lettuce or on heart leaves of lettuce; cover with three cups of chicken cut in cubes and marinated an hour or more with four tablespoonfuls of oil, two tablespoonfuls of lemon juice or vinegar, half a teaspoonful of salt and a dash of white pepper. Mask with mayonnaise. Arrange some bits of celery, an inch and a half in length and curled on one end, about the salad, with a bit of yolk of egg in the centre of each. Or, instead of the celery and yolk of egg, use sliced radishes (do not remove the red skin), having the slices overlap one another. Finish the top with tuft of lettuce or curled celery and yolk of egg.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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