The 1918 Fanny Farmer Cookbook

and

curled celery.

Individual Chicken Salads in Aspic

Cover bottom of individual moulds set in ice−water with aspic jelly mixture. When jelly is

firm

with

decorate with yolks and whites of “hard−boiled” eggs cooked as for Harlequin Slices and

truffles cut in fancy shapes, or pistachio nuts blanched and cut in halves. Cover decorations

aspic mixture, being careful not to disarrange the designs. Finely chop cold cooked fowl

(Preferably breastmeat), moisten with Mayonnaise to which is added a small quantity of

dissolved granulated gelatine, shape in balls, put a ball in each mould, and add gradually aspic

mixture to fill moulds. Chill thoroughly, remove to lettuce leaves, and arrange around a dish

Mayonnaise Dressing.

Swiss Salad

Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup

chopped English walnut meats, and one cup French Peas. Marinate with French Dressing,

arrange on serving dish, and garnish with Mayonnaise Dressing.

Nile Salad

Cut cold boiled or roasted chicken in cubes (there should be one and one−half cups). Put

one−half cup English walnut meats in pan, sprinkle sparingly with salt, and add three−fourths

tablespoon butter. Cook in a slow oven until thoroughly heated, stirring occasionally; remove

from oven and break in pieces.

Mix chicken and nuts and marinate with French Dressing. Add three−fourths cup celery

small pieces. Arrange on a bed of lettuce, and mask with Ravigôte Mayonnaise .

cut in

Berkshire Salad in Boxes

Marinate one cup cold boiled fowl cut into dice and one cup cooked French chestnuts broken

in pieces with French Dressing. Add one finely chopped red pepper from which seeds have

been removed, one cup celery cut into small pieces, and Mayonnaise to moisten. Trim

crackers

(four inches long by one inch wide, slightly salted) at ends, using a sharp knife; arrange on

plate

Chapter XXI − SALADS AND SALAD DRESSINGS

394