CHICKEN SALAD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
Instructions (6)
  1. Prepare the chickens as directed for a Mayonnaise (No. 1222).
  2. Pile the pieces of chicken up in the dish upon a bed of seasoned shred lettuces, in a conical form.
  3. Pour some white Mayonnaise sauce (No. 97) over the pieces.
  4. Place a border of hard eggs cut in quarters, and hearts of cabbage-lettuces round the base.
  5. Stick a white-heart of a lettuce on the top, and serve.
Note
  1. Chicken-salads may also be ornamented and garnished with plover’s-eggs, decorated with truffles; and with eggs boiled hard, cut in quarters, and ornamented either with thin fillets of anchovies and capers, or coloured butter, either lobster coral (No. 182), or green Ravigotte (No. 185), or with tarragon or chervil-leaves, laid flat on the eggs, or else stuck in the point.
Original Text
CHICKEN SALAD. PREPARE the chickens as directed for a Mayonnaise (No. 1222). Pile the pieces of chicken up in the dish upon a bed of seasoned shred let- tuces, in a conical form; pour some white Mayonnaise sauce (No. 97) over the pieces, place a border of hard eggs cut in quarters, and hearts of cabbage-lettuces round the base; stick a white-heart of a lettuce on the top, and serve. Note.—Chicken-salads may also be ornamented and garnished with plover’s-eggs, decorated with truffles; and with eggs boiled hard, cut in quarters, and ornamented either with thin fillets of anchovies and capers, or coloured butter, either lobster coral (No. 182), or green Ravigotte (No. 185), or with tarragon or chervil-leaves, laid flat on the eggs, or else stuck in the point.
Notes
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