CHICKEN SALAD
pUT all the meat from a boiled chicken that has been allowed to get cold m the water m which it was cooked. Chop roughly, and mix with it two diced white hearts of celery. Season pile m the centre of bowl and pour over a good cream mayonnaise. Strew pepper and salt over whole, and stir all well together. Leave bowl m ice-chest for at least two hours. When ready to serve, lift mixture quickly into salad bowl, piling it high m the centre. Cover very smoothly with white mayonnaise. Garnish with hardboiled eggs, stoned olives, capers, and the inside leaves of a young cabbage.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/NZTR19300206.2.147.9
Bibliographic details
Ngā taipitopito pukapuka
NZ Truth, Issue 1262, 6 February 1930, Page 21
Word count
Tapeke kupu
108CHICKEN SALAD NZ Truth, Issue 1262, 6 February 1930, Page 21
Using this item
Te whakamahi i tēnei tūemi
See our copyright guide for information on how you may use this title.
Log in