Chicken Salad Dressing

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup rich chicken stock.
  • ½ cup vinegar.
  • Yolks 5 eggs.
  • 2 tablespoons mixed mustard.
  • 1 teaspoon salt.
  • ¼ teaspoon pepper.
  • Few grains cayenne.
  • ½ cup thick cream.
  • cup melted butter.


    Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.