Chicken Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A Victorian recipe; this looks very fine indeed when arranged and is extremely good as a cold main dish.


  • a large crisp lettuce with well-rounded leaves
  • ½ lb. (240 g.)


Choose eight large deeply rounded leaves from the lettuce. They must be firm and crisp, so do not take them from too near the outside.

Put a spoonful of potato salad in each leaf. Mix the chicken with the cream and season highly. Put a spoonful on top of the potato salad. Place the filled leaves on a bed of watercress dressed with a French dressing to which a suspicion of garlic has bee