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Chicken Salad, Rich

Boil a large chicken until quite tender, and, when it is cold, pick off the meat in small pieces. Take as much celery as there is chicken, and cut it into pieces about an inch long, put it in a little water to make it crisp, then drain and dry it thoroughly. Put the yolk of one egg into a large basin, and beat well with a silver fork until it begins to feel thick. Add first a heaped tea-spoonful of mustard, and afterwards six tea-spoonful of oil, putting in the first two tea-spoonfuls by three drops at a time, and beating the sauce thoroughly between each addition. To every sixth tea-spoonful of oil put one teaspoonful of lemon-juice, and repeat until half a pint of oil and the juice of a large lemon have been used. Flavour with three pinches of salt and two of red pepper, and, last of all, put in a table-spoonful of cream. The sauce should be thick, and highly flavoured. Mix the chicken with the celery, pour half the dressing into the salad and the rest on the top, and garnish according to taste. Time, half an hour to boil the chicken. Probable cost: chicken, 2s. 6d.; celery, 3d. per head. Sufficient for six persons.