Chicken Salad

1. 1

   Boil chicken until tender; remove bones and cut into shreds. Chop fine cabbage, onions and pecans.

2. 2

   Mix all together, adding salt and pepper to taste and a little celery, if liked.

3. 3

   Mix with two forks as lightly as possible (not mashy), then add in same way this dressing:

4. 4

   Rub the egg yolks fine and mix with the mustard, sugar, raw egg and cayenne pepper.

5. 5

   Add slowly the butter, juice of a lemon and vinegar, beating at least 1/2 hour, the longer the better.

* Per serving · 4 servings · Values may vary.

No additional tips available.