Skip to main content
Main

Chicken or Grouse Salad

A salad of grouse or chicken with hard‑boiled eggs, mayonnaise, pickled gherkins, and seasonal greens.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Egg and sauce are a kitchen classic. They rank in the top 39% of all ingredient pairs, and cooks put them together in 10,895 recipes. The science ↓

Chicken or Grouse Salad

Ingredients

Directions

Prepare

  1. Boil the eggs hard and set aside.

  2. Prepare the salad ingredients and dry them thoroughly.

Assemble the salad

  1. On a serving dish, place a little of the salad and toss it with 1-2 spoonfuls of mayonnaise.

  2. Layer the inferior joints of the grouse on top.

  3. Add more salad.

  4. Repeat until all ingredients are used.

  5. Pour mayonnaise over the entire salad.

Garnish and serve

  1. Garnish with quartered hard-boiled eggs and thinly sliced gherkins or filleted anchovies.

  2. If available, sprinkle chopped chervil or tarragon over the sauce.

  3. If available, use tarragon vinegar in the mayonnaise.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hard-boiled eggs
Add richness and a firm, sliced texture that gives the salad body.
Grouse
Provides the main meat, whose joints give the salad its substance and savoury flavour.
Mayonnaise
Adds fat and moisture, binding the salad and coating each piece.
Pickled gherkins
Add acidity that cuts through the rich mayonnaise and meat.

The step that matters

Drying the salad ingredients thoroughly. Excess water thins the mayonnaise and makes it slide off the leaves, so the dressing will not cling evenly and the salad turns watery.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes