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Classic
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page 104
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.
CHICKEN SALAD FOR A SMALL COMPANY
Boil four eggs hard, throw them in cold water; when cool, take the yolks of two
in a bowl, pour over them a spoonful of mixed mustard, an ounce of sweet oil, a
saltspoonful of salt, and a little black pepper; mix this carefully, pouring in
the oil a little at a time; when it is smooth, pour in four tablespoonfuls of
good vinegar, and one-half a teaspoonful of sugar. This is the dressing for your
salad.
The chicken is supposed to be already boiled or baked. When cold, pick all the
flesh from the bones and pile it in the centre of a glass bowl, or dish; mix
with it three heads of celery, cut up fine, and season it with pepper and salt.
About the time you wish it served, take six or seven heads of white-heart
lettuce, split them, and place them closely around the cut-up chicken, and pour
over it all the dressing. This is a plain and economical way, but if wanted
richer, it is easy to add more eggs, and trim the salad with sliced hard-boiled
eggs, over the top.
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