CHICKEN SALAD, No. 1.
130. A pair of large fowls,
Four table spoonsful of mixed mustard, or eight of French mustard—the French is preferable,
Half a pint of vinegar,
Half a pint of sweet oil,
The yelks of ten hard boiled eggs,
One tea spoonful of cayenne pepper,
One tea spoonful of salt,
Six large heads of celery.
Boil the fowls in water which has been salted, and stand them away to cool. Take off the skin, cut the meat in small pieces about a quarter of an inch square, then cut the white part of the celery in very small pieces, put it in a colander, place the colander in a pan of cold water in order to keep the celery crisp.
Boil the eggs till the yelks are hard, which will take twenty minutes; mash the yelks with the oil until they are smooth, then add the vinegar, mustard, pepper and salt.
About fifteen minutes before the chicken salad is to be sent to the table, drain the celery, mix it thoroughly with the chicken, and then pour the dressing over it. Stir it well.
Cold veal or turkey is very good dressed in this way.
This receipt may be relied on as being particularly nice. No. 2 is not quite so rich.