A Nice Chicken Salad
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3 of 10 items checked · 7 aisles
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Meat & Poultry
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Archive recipe
A historic Creole dish of white parts of four, green celery leaves, fine baked chicken, hard-boiled eggs and mixed mustard. Adapted from A Nice Chicken Salad, from La Cuisine Creole (1885).
Adapted from A Nice Chicken Salad, in La Cuisine Creole (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/a-nice-chicken-salad.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 7 aisles
Cut up the white parts of four or five heads of celery, reserving the green leaves
Pick all the meat from a fine baked chicken, chop this up, and mix it with the cut-up celery
Lay it in a glass or china dish, where it will be cool
To make the dressing, rub the yolks of six hard-boiled eggs to a paste, with two spoonfuls of mixed mustard, a teaspoonful of white sugar, and enough oil to make it perfectly smooth
Put this in slowly, a little at a time
Finish the dressing by pouring in half a cup of vinegar
Pour this over the celery and chicken, and garnish with white heads of split lettuce, also the reserved celery leaves, and four sliced hard-boiled eggs
Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)