French Chicken Salad
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- a cup of olive oil
- a cup of vinegar
- a half cup to one
- six hard-boiled eggs
- six more 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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
Chef Wood
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- Roast one or two nice chickens, season them well, and when cooked, put them by to cool.
- Just before serving the dish, carve the fowls in small pieces, taking out all the large bones.
- Make a dressing of the yolks of six hard-boiled eggs to each fowl, mash the yolks very smooth with a wooden spoon and pour gently on them in a little stream a cup of olive oil;
- beat the eggs all one way till they are creamed.
- Add now a cup of vinegar to two fowls, a half cup to one, pepper, salt, and drop a little vinegar on the fowl, then pour on the dressing.
- Arrange on the dish, cool, fresh lettuce heads quartered, and slice six more hard-boiled eggs over all as a garnish.
- A few red beets are a handsome addition, mixed with the green lettuce and yellow eggs.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon