Chicken Salad à la Hanson from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some cold fowl and cut it into neat oval fillets about one eighth of an inch thick, and smoothly spread over one side of them a mixture made with two tablespoonfuls of chopped capers, four har...
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Offset spatula
- Spoon
Ingredients
- tinned peas
- french beans
- cucumber
- cooked peas
- warm water
- chervil
- apple green
- salad
- chicken
- yolks of egg
- tarragon
- mayonnaise sauce
- anchovies boned
- mayonnaise aspic
- aspic jelly
- tongue
- shreds of french gherkin
- olives
- ham
- shreds of gherkin
- anchovy
- aspic
- cold fowl
- capers
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