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📝 Description
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75
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🥘 Ingredients
The remains of cold roast or boiled chicken, 2 lettuces, a little endive, 1 cucumber, a few slices of boiled beetroot, salad-dressing No. 506.
👨🍳 Method
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 hard-boiled eggs cut in rings, 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage Chicken Or Fowl Salad recipe this week and found myself pleasantly surprised by its simplicity and charm. I loved how the hard-boiled egg yolks, rubbed through a sieve, created a delicate, golden powder that contrasted beautifully with the finely chopped egg whites. It was a delightful touch that added an unexpected elegance to the dish. This salad is perfect for a weeknight cook looking to use up leftover roast chicken. I found it comforting and satisfying, with the crisp lettuce and cucumber providing a refreshing crunch against the tender chicken and beets. The salad dressing, while not specified in detail, added a nice tang that tied everything together. I recommend making it fresh, as suggested, for the best flavor and presentation.
