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Chicken Salad, Mrs. Griscom

Peel skin off chicken cooked yesterday, then carefully detach all meat from bones, cut it into half-inch pieces and place in a vessel. Shell, peel and cut into quarters twenty-four hazel-nuts and add to the vessel. Thoroughly wash and wipe two well-trimmed stalks fresh, crisp, white celery (the perfect white part only), cut it into half-inch pieces, drain again in a napkin and add to the chicken. Cut into half-inch pieces a half pint cooked and well-drained cold string beans, add to the chicken with a light half tablespoon capers and two cold, hard-boiled eggs cut in small pieces. Toss all well together, then transfer to a salad bowl, add three good saltspoons salt, one and a half tablespoons of best olive oil and one light tablespoon strained lemon juice. Mix well, and just before sending to table add three good tablespoons mayonnaise dressing, rapidly mix, neatly wipe bowl all around and serve.