Chicken Salad Cabaret
Public Domain Recipes ()

Chicken Salad Cabaret



  1. Chop the white meat of the chicken very fine.
  2. Put in bowl, rub with the back of a spoon, and add the blanched almonds which have been chopped very fine.
  3. Then add the salt, pepper, onion juice, lemon juice and mayonnaise.
  4. Into a measuring cup place a tablespoonful of granulated gelatin and add two tablespoonfuls of cold water.
  5. Stir it and allow it to stand for five minutes.
  6. Add a half cup of hot stock or water, and a quarter teaspoonful of beef extract.
  7. Stir for a moment and strain into the chicken mixture.
  8. When this is cool, stir in the cream that has been whipped to a froth.
  9. Put this in a large border mold and stand on the ice for at least two hours.
  10. When ready to serve, cover a flat dish with crisp lettuce leaves.
  11. Dip the mould quickly into a pan of hot water; loosen the salad from the edge and turn it out on the lettuce leaves.
  12. Have the celery cut and fringed.
  13. Mix it with a half pint of mayonnaise dressing and heap in the center of the mould.
  14. A delightful way of serving this salad, particularly for party occasions, is to place the chicken mixture, when slightly cool, into a pastry press out the mixture into great rosettes in the bag with a star cube.
  15. Center of a nest of lettuce leaves.
  16. Serve with mayonnaise dressing.

Other Information

Author: Person.Gilda Gray Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: chicken, almond, salt, paprika, onion juice, mayonnaise, lemon, aspic jelly, cream, lettuce, celery

Equipment: measuring cups, measuring spoons, knife, egg beater

See Also