Chicken cream salad

Ingredients: Half an envelope gelatin, three fourths of a cup hot chicken stock highly seasoned, one cup cold cooked chicken cut in dice, one cup heavy cream, salt and pepper, one-fourth of a cup cold chicken stock.

Soak the gelatin, in cold stock, dissolve in hot stock and strain. When mixture begins to thicken, beat until frothy, using an egg beater; then add cream, beaten until stiff, and chicken dice. Season with salt and pepper. Turn into quarter pound baking powder tins, first dipped in cold water, and chill.

Turn chicken cream from molds, cut in one inch slices and arrange on lettuce leaves. Put a spoon of mayonnaise on each slice and garnish with half an English walnut meat. Cut enough celery in small pieces to make three cups.

Break into pieces one cup pecana or English walnut meats and brown in a moderate oven. Mix celery and nut meats, sprinkle with half a teaspoon salt and add to half the salad dressing.

Surround each slice of chicken cream with celery and nut mixture. If a simpler dish is desired, the celery and nuts may be omitted.

– E A Eddy, College City, California

Chicken salad with almonds

Cook chicken until tender. When ready to take from fire, there should be one quart of stock left. Cut the chicken meat and three stalks of celery into small bits. Prepare half a pound blanched almonds, cutting each kernel lengthwise into two or three pieces. Mix all lightly together, and add enough cooked dressing to season well. Serve on lettuce leaves with mayonnaise dressing.

– Mrs Rosa Ottoson, Little River, California


About this story

Source publication: The San Francisco Call

Source publication date: June 29, 1913

Filed under: 1910s, Chicken recipes, Lunch recipes, Salad recipes

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