Mrs. Beeton's All About Cookery

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Chicken (or Fowl) Salad

INGREDIENTS for salad for 5 or 6 persons.- The remains of cold roast or boiled chicken, 2 lettuces, a little endive, 1 cucumber, a few slices of boiled beetroot, salad-dressing.

AVERAGE COST, exclusive of the cold fowl, 10d.

Trim neatly the remains of the chicken; wash, dry, and slice the lettuces, and place in the middle of a dish; put the pieces of fowl on the top, and pour the salad-dressing over them. Garnish the edge of the salad with bard-boiled eggs cut in rings, CHICKEN VOL-AU-VENT. sliced cucumber, and boiled beetroot cut in slices. Instead of cutting the eggs in rings, the yolks may be rubbed through a hair sieve, and the whites chopped very finely, and arranged on the salad in small bunches, yellow and white alternately.

This should not be made long before it is wanted for table.

SEASONABLE at any time.

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