A Nice Chicken Salad

Preparation info

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut up the white parts of four or five heads of celery, reserving the green leaves. Pick all the meat from a fine baked chicken, chop this up, and mix it with the cut-up celery; lay it in a glass or china dish, where it will be cool.

To make the dressing, rub the yolks of six hard-boiled eggs to a paste, with two spoonfuls of mixed mustard, a teaspoonful of white sugar, and enough oil to make it perfectly smooth; put this in slowly, a little at a time, and finish the dressing by pouring in half a cup of vinegar. Pour this over the celery and chicken, and garnish with white heads of split lettuce, also the reserved celery leaves, and four sliced hard-boiled eggs.