No. 34—RABBIT ROAST SALAD.
Quantity for 6 Persons.
For preparation and ingredients for this salad look to [No. 21], Seventh Chapter, Game.
No. 35—CHICKEN SALAD.
Quantity for 6 Persons.
- 1 chicken
- 3 qts. of water
- Salt to taste
- 1 cup of cream
- ¼ cup of vinegar
- ½ cup of chicken broth
- 4 yolks of eggs
- ¼ tsp. of mustard
- Salt to taste
- 1 pinch of pepper
- ½ cup of sliced champignons
- ½ pt. sour whipped cream
- 2 tbsps. of sliced truffles
- 1 bunch of stalk-celery
Preparation: The chicken is well cleaned and cooked until tender in 2 qts. of water and salt. The skin is removed and the meat cut fine. The bouillon is boiled down and ½ cup of it poured on the meat. The cup of cream, yolks of eggs, vinegar, mustard, pepper and salt are mixed well and cooked until thick, stirring constantly. This dressing is poured over the meat, the chopped champignons and truffles added and mixed with the rest or they may be omitted. Cover the salad and set it aside for one hour before serving. This salad may be made from any kind of poultry. You may add celery cut in small pieces. Lastly add the whipped cream.
No. 36—HERRING SALAD.
Quantity for 6 Persons.
For preparation and ingredients see Chapter 8, [No. 47].