French Chicken Salad

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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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.