Chicken Salad
Ingredients
- 1 large boiled chicken, cold
- 3 heads of celery, white part
- equal amount of white cabbage, chopped
- 1 or 2 heads of young lettuce
- 10 hard-boiled eggs
- 2 tablespoonfuls of ground mustard
- 1 teaspoonful of black pepper
- 2/3 cupful salad oil or melted butter
- 1/2 teaspoonful salt
- 1 cupful of vinegar
Directions
Cut the dark and light meat of the fowl in small dice, removing skin and fat. Chop the cabbage and lettuce. Mix all together well. For the dressing--rub the yolks of the eggs with the oil or butter (the oil taken from the liquor is better in this case than either). Stir in the mustard, salt, pepper and vinegar; pour this over the chicken and celery and mix thoroughly; shape in as compact form as possible and garnish with the whites of the eggs cut in rings, laying each one on a small leaf of lettuce, or garnish with a double row of olives. In this case, chop the whites of the eggs with the salad. Cabbage can be used in place of celery, and the flavor improved by soaking an ounce of celery seed over night in the vinegar to be used.