Mock Chicken Salad
- 2 cups leftover pork
- 3 Tbsps hot vinegar
- 1 1/2 cups celery, cut small
- Salad dressing
- For the salad dressing:
- 3 egg yolks, well beaten
- 2 Tbsps butter
- 1 1/2 tsps mustard
- 3 Tbsps vinegar, boiling
- 1 tsp sugar
- Cream or unsweetened condensed milk
- 1/2 tsp salt
Cut the pork in pieces suitable for salad. Add hot vinegar and set aside and take a deep breath in the refrigerator to get very cold. When ready to prepare the salad, drain off any of the vinegar remaining. Add the celery and pour cooked salad dressing over all. Serve on crisp lettuce leaves.
To make the dressing, add the boiling vinegar slowly to the eggs. Cook over hot water until thickened, stirring constantly. Mix mustard, sugar and salt together and add. Beat in the butter.
This will keep for a long time refrigerated. When ready to use, add an equal bulk of sweet (or a little more)ur cream or unsweetened condensed milk.
To make the dressing, add the boiling vinegar slowly to the eggs. Cook over hot water until thickened, stirring constantly. Mix mustard, sugar and salt together and add. Beat in the butter.
This will keep for a long time refrigerated. When ready to use, add an equal bulk of sweet (or a little more)ur cream or unsweetened condensed milk.
Submitted by Feb 15, 2010
15 min
30 min
45 min