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Classic
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page 152
meat lightly and put on ice. Just before serving mix a good mayonnaise lightly
through it. Serve on crisp lettuce leaves with a spoon of mayonnaise on each
leaf.
CHICKEN SALAD (No. 2)
E. D. P.
1 well-boiled chicken,
2 teacupfuls of celery cut in dice,
2 teacupfuls of cream,
1 tablespoonful of mixed mustard,
2 heaping tablespoonfuls of butter,
Vinegar, salt, and cayenne pepper to the taste,
The yolks of 4 eggs.
Put the cream into a saucepan, and when it comes to a boil stir in the butter,
vinegar, salt, and cayenne pepper, lastly the well-beaten eggs; stir well until
it becomes like thick boiled custard; then take it off the fire; put the
saucepan in cold water and stir until it cools, so as to keep it from curdling;
take off the skin and fat of the chicken, cut it in dice, and with the celery
mix carefully with the dressing.
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