Chicken Salad I

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


Cut cold boiled fowl or remnants of roast chicken in one-half inch cubes, and marinate with French Dressing. Add an equal quantity of celery, washed, scraped, cut in small pieces, chilled in cold or ice water, drained, and dried in a towel. Just before serving moisten with Cream. Oil, or Mayonnaise Dressing. Mound on a salad dish, and garnish with yolks of hard boiled eggs forced through a potato ricer, capers, and celery tips.