Chicken Salad. Mrs. T. H. B. Beale. Recipe

Chicken Salad Recipe

History and Fun Facts:
Chicken salad is a classic dish that has been enjoyed for generations. It originated in the United States and gained popularity in the late 19th and early 20th centuries. The recipe for Chicken Salad by Mrs. T. H. B. Beale has been passed down through generations and is known for its delicious taste and unique dressing. It is a perfect dish for picnics, parties, and special occasions.

Ingredients:
- 1 pint shredded cold boiled chicken
- 1 pint diced celery
- French dressing (see recipe below)
- Boiled dressing (see recipe below)
- Parsley for garnish

French Dressing:
- 1 saltspoon of salt
- 1/2 saltspoon of white pepper
- 1/4 teaspoon of onion juice
- 1 tablespoon of vinegar
- 3 tablespoons of olive oil or melted butter

Boiled Dressing:
- 1 teaspoon of mustard
- 2 teaspoons of salt
- 2 tablespoons of sugar
- 1/4 saltspoon of cayenne pepper
- 1 heaping teaspoon of flour
- 1 egg, well beaten
- 1 cup hot water
- 1/2 cup hot vinegar
- 1 tablespoon of melted butter or Lucca oil (if preferred)

Optional:
- Filberts (hazelnuts), boiled, skinned, and halved.

Instructions:

1. Shred cold boiled chicken and dice celery. Measure one pint each of chicken and celery.
2. Season the chicken and celery with French dressing. Combine the salt, white pepper, onion juice, vinegar, and olive oil (or melted butter) in the given order.
3. Slowly add the oil or melted butter while mixing the ingredients.
4. Keep the seasoned chicken and celery on ice until ready to serve.

French Dressing:
1. In a small bowl, mix the salt, white pepper, onion juice, vinegar, and olive oil (or melted butter).
2. Stir the mixture well, ensuring the salt and pepper are evenly distributed.
3. Set aside until ready to mix with the salad.

Boiled Dressing:
1. In a separate bowl, mix mustard, salt, sugar, cayenne pepper, and flour until well combined.
2. Add the beaten egg and hot water to the mixture and mix thoroughly.
3. Transfer the mixture into a double boiler and cook for ten minutes.
4. While the dressing is cooking, add the hot vinegar and continue boiling.
5. Once cooked, remove the dressing from heat and add melted butter or Lucca oil.
6. Transfer the dressing to a bowl and refrigerate until cold.

Assembly:
1. Before serving the salad, mix the chilled boiled dressing with the seasoned chicken and celery.
2. Arrange the chicken salad on a serving dish and garnish with parsley leaves.
3. Optional - If desired, add boiled, skinned, and halved filberts to the salad before pouring the boiled dressing.

This recipe serves as a guide for a small party or gathering. For larger gatherings, simply multiply all the ingredients and cooking time accordingly.

Similar Recipe Dishes:
There are many variations of chicken salad recipes that can cater to different tastes and preferences. Some popular variations include adding fruits like grapes or apples, using different types of nuts such as almonds or walnuts, and incorporating herbs like dill or basil. These variations add a unique twist to the classic chicken salad recipe, allowing for versatility and creativity in the kitchen.

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