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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 Cassyjean - Torrington, CT Aug 25, 2009 15 min 30 min 45 min


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