Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Chicken Salad I
  Oyster and Grape Fruit Salad Chicken Salad II  
CONTENTS · BIBLIOGRAPHIC RECORD

Chicken Salad I

Cut cold boiled fowl or remnants of roast chicken in one-half inch cubes, and marinate with French Dressing. Add an equal quantity of celery, washed, scraped, cut in small pieces, chilled in cold or ice-water, drained, and dried in a towel. Just before serving moisten with Cream, Oil, or Mayonnaise Dressing. Mound on a salad dish, and garnish with yolks of “hard-boiled” eggs forced through a potato ricer, capers, and celery tips.


CONTENTS · BIBLIOGRAPHIC RECORD
  Oyster and Grape Fruit Salad Chicken Salad II  
 
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