Chicken Salad

Ingredients

• four tablespoons of olive oil
• one tablespoon of made mustard
• two teaspoons of salt
• one teaspoon of black pepper
• a teaspoon of cayenn tablespoon of sugar
• two cood sized chickens
• one-third chicken aid two-thirds celery
• ten eggs hard
• two lemons is an improvement
• mustard
• salt
• black pepper

Directions

1. Use the white meat of two cood sized chickens, and celery enough to make the proportion one-third chicken aid two-thirds celery ; boil ten eggs hard, rub the yolks perfectly smooth with a silver spoon, adding gradually four tablespoons of olive oil, one tablespoon of made mustard, two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of cayenn tablespoon of sugar ; add sweet cre about the consistency of batter. Just before sending to table, mix the dressing with chicken and celery, and moisten with sharp vinegar. The juice of two lemons is

2. an improvement.

3. e pepper, and one am by degrees until

Nutrition, whole recipe (rough)

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Celery	1 stalk (40g)	6
Mustard	1 tsp (5g) yellow	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.