Name: Italian Salads
Ingredients: 2 roasted fowl breasts; chopped aspic; Dutch salad dressing

Italian Salads

Ingredients

2 roasted fowl breasts
chopped aspic
Dutch salad dressing

Directions

Cut the breasts of the roasted fowl into thick slices.
Mix the slices with chopped aspic.
Finish the salad with Dutch salad dressing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Roasted fowl breasts: Provide the main body and meaty texture of the salad.
Chopped aspic: Adds a gelatinous set and moisture that binds the salad together.
Dutch salad dressing: Adds moisture and tangy flavour to finish the salad.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.