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Chicken-and-Fresh-Mushroom Salad

Peel mushroom caps, break in pieces, and sauté in melted butter five or six minutes with a slice of onion; add chicken liquor or hot water and let simmer until tender. Remove from the liquor, cover, and set aside to cool. Add the liquor and the peelings and stalks of the mushrooms to the liquid in which the chicken is to be cooked. Use the chicken and mushrooms with celery or lettuce in any recipe for chicken salad.