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Chicken Salad

  • 2 chickens
  • White celery
  • Dressing:
  • Yolks of 8 eggs
  • 1 pint of vinegar
  • 1 teacup of butter
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of mustard
  • Pepper
  • 1/2 cup of whipped cream
Boil 2 chickens until the meat drops from the bones, leave them in the water until they cool, cut them coarse and add an equal amount of coarse cut white celery.

Yolks of 8 eggs, 1 pint of vinegar, 1 teacup of butter, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of mustard, pepper to taste. Let all thicken in double boiler. When cold add 1/2 cup of whipped cream.
The principal point to be attended to in preparing this dressing is the mode of mixing. The yolks must be added slowly to the vinegar in the double boiler.
Submitted by Cassyjean - Torrington, CT Sep 11, 2009 15 min 30 min 45 min


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