The following chicken salad recipe is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the many bonus items included in the next edition of the waterproof SurvivalBlog Archive USB stick. This special 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021. The 14th Edition sold out quickly, so place a reminder in your calendar, if you want one.
Ingredients
- 2 cups diced cooked chicken (cold)
- 1 cup diced celery
- French Dressing
- Mayonnaise
- Letluce
- Garnish of celery tops, beets cut into dice, capers, egg- yolks, etc.
Directions
- To prepare a chicken especially for salad, rub well with salt and pepper, piace one small onion and one bay leaf inside, wrap with a napkin, tie securely and steam for three hours, or until a fork can be easily turned around in the meat.
- When the chicken is cold, cut the breast with a knife into pieces not too small and sprinkle with French dressing. The dark meat should not be used if a pretty salad is desired. If dark meat is used, cut in smailer cubes than white meat and the white meat will predominate in appearance.
- Marinate the chicken mixture and let it stand.
- Make a mayonnaise dressing, stir part of it into the celery, place the latter on a thin-layer of lettuce or else arrange it directly upon the salad-dish and. dispose the tips of the celery prettily about the edge.
- Heap the chicken mlxture in the center, pour over it the remainder of the mayonnaise, and garnish with white celery tops, beets cut in dice, capers, cold hard-boiled yolks of eggs that have been pressed through a colander, or any other arrangement that pleases thew fancy.
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Comments Disabled To "Recipe of the Week: Chicken Salad"
#1 Comment By LargeMarge On August 24, 2020 @ 1:20 pm
re:
mayonnaise
Please!, explore making your mayonnaise with oils other than soy oil.
We like showing the neighborhood kids how to make delicious mayonnaise with avocado oil or MCT oil.
Each is much much healthier compared to the store-bought stuff with [ shudders ] soy oil or [ good grief ] corn oil.
How simple is mayonnaise to craft in your kitchen?
Watch it once, make it, teach it and pass it on.
#2 Comment By Telesilla of Argos On August 24, 2020 @ 3:13 pm
LargeMarge!
Great tip on the alternative to mayo… You might have fun with this expression: “See one. Do one. Teach one.”
Also a thought on sandwiches inspired by the idea of the chicken salad… This makes for an excellent topping to a nice thick and warm toasted slice of homemade pumpernickel bread. Enjoy the inspiration, and the taste treat!
#3 Comment By joyce On August 25, 2020 @ 8:42 pm
…Mmmmmmm with and addition of pumpkin or sunflower seed or pineapple bits! Who knew!?!
LargeMarge…GREAT suggestions!
TofA…pumpernickle, YUMMMMM!
Years, (correction, DECADES,) ago my original blender had a recipe for MAYONNAISE, of all things, in the book that came with it. Wow…that stuff comes in jars, mmmmmmm. I had never considered you could make it yourself. (I am NOW firmly of the mind that if you can buy it, you can MAKE it at home, not only for less, but with much healthier ingredients. Oh, and it usually tastes better too.)
With this glorious mayo I started to make a carrot salad that is still a favorite…
2 cups shredded carrot
1/2 cup of mayonnaise
1/2 lemon, juiced
1 tablespoon maple syrup
Pinch of salt (Himalayan)
Raisins, pineapple bits, seeds, nuts, etc… may be added as desired.
Lately I have taken to using my immersion blender to make my mayo in a widemouth jar.