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Chicken Salad

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

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A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

France

Known as a French recipe, with similar versions prepared across other nations.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 4 ingredients

  1. a pound of
  2. two tablespoonfuls of oil
  3. four heads of lettuce
  4. three hard-boiled eggs

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut in small pieces a pound of the white meat of chicken, from which you have removed the skin and sinews.
  2. Put it in a bowl.
  3. Mix with it thoroughly two tablespoonfuls of oil, with one of vinegar, and season with pepper and salt.
  4. Take four heads of lettuce, wash them, remove some of the leaves around the heart of the lettuce, chop them fine, and mix them with your chicken, which put on a dish, and cover entirely with a sauce Mayonnaise (Art.
  5. 113), spreading it over smoothly with the blade of a knife.
  6. Cut three hard-boiled eggs in quarters, place them with the hearts of the lettuce around your salad.
  7. Decorate the top with thin long strips of cold boiled beets, and a few capers, or olives, from which you have removed the pits.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.

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.