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Chicken Salad

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. MISS STEVENSON.
  2. One cold chicken, one teaspoonful white pepper, one half head celery, one grain cayenne, yolks two eggs, one tablespoonful vinegar, one tablespoonful capers, one head of lettuce, one gill salad oil, one tablespoonful of cream, white of egg beaten to a stiff froth.
  3. Cut the chicken into small square pieces and remove the skin.
  4. The celery should be well washed and also cut into pieces of a similar size.
  5. Put into a bowl the yolks of eggs, drop into this drop by drop, the oil, and beat them together, the mixture should resemble thick cream, add the vinegar.
  6. Put the chicken and celery together in a salad bowl and pour over the compound, sprinkle on also pepper and salt and cayenne;
  7. mix all thoroughly together with a fork.
  8. Arrange the lettuce around the edge of the salad bowl, sprinkle the capers over the top and garnish the centre with tips of celery.