November 22, 2008
Recipes: Chicken Salad
``Boil [or roast] chicken until tender; when cold cut in small pieces and add twice the quantity of celery cut with a knife, and one cold boiled egg sliced and thoroughly mixed with the other ingredients.
``For dressing put on the stove [and warm] a sauce-pan with one-third pint of vinegar and one teaspoonful of butter; beat one egg [extra-large] with one teaspoonful of mustard, one of pepper, one-half teaspoonful of sugar and one-quarter teaspoon of salt; when thoroughly beaten pour slowly into the vinegar or until it thickens.
``Be careful not to cook too long or the egg will curdle. When cold, mix the salad. Garnish the top with slices of cold boiled egg and the edges of the salad dish with celery leaves.''
Makes 4 to 6 servings
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