Chicken Salad No.2
- 1/2 pound Chicken
- Sauce:
- 4 eggs
- 2 spoonfuls of drawn butter
- 12 spoonfuls of vinegar
- 1 teaspoonful of mixed mustard
- Salt
- Pepper
- Celery
Boil a chicken that does not exceed in weight a pound a half. When quite tender, take it up; cut the meat in small strips, and prepare the following sauce. Boil four eggs three minutes; take them out of the the shells; wash and mix them with two spoonfuls of drawn butter, twelve spoonfuls of vinegar, one teaspoonful of mixed mustard, the same of salt, a little pepper, and essence of celery.
Submitted by Aug 25, 2009
15 min
30 min
45 min