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Chicken Salad (IV)

Mary Norton.

Take the breasts of four well boiled chickens, cut in small pieces, but not too fine; mix with the chicken eight teacups of celery cut also in small pieces, and, with the above, the chopped whites of twelve hard-boiled eggs. For dressing, the yolks of four raw eggs; beat into them half an ordinary sized bottle of olive oil, beginning with teaspoon, and adding no more than that at a time, until it is thoroughly mixed; then add the wellmashed and pulverized yolks of twelve eggs, salt and pepper, three tablespoons mustard, a pinch of cayenne pepper, and a gill of vinegar; then stir this dressing thoroughly into the mixed chicken, celery, and white of eggs.