Salad (Chicken)

Instructions

1. Wash and dry 2 white-heart lettuces, reserving the centre leaves. Cut them fine and lay them at the bottom of the dish.
2. Mince all the white meat from a boiled chicken or fowl, without the skin, and place it on the lettuce.
3. Rub the yolks of two hard-boiled eggs to a smooth paste with 2 dessertspoonfuls of melted butter, or salad oil.
4. Add to it the teaspoonful of mustard, the sugar, salt, pepper, and 1 tablespoonful of cream, then stir gradually with the vinegar. This makes the dressing.
5. Arrange the centre leaves of the lettuce as a border, with the whites of the eggs, some small delicate cress, beetroot cut in shapes, or tomato.
6. When ready to serve, pour the salad dressing over the chicken. A nice supper or lunch dish.