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Add a photoServings: 4
Ingredients
- 1/2 c. Cream
- 1/2 c. "Chicken Soup Stock" or possibly canned chicken broth
- 1/2 c. Cider vinegar
- 2 x Egg yolks
- 1 Tbsp. Flour
- 2 Tbsp. Sugar
- 1 Tbsp. Dry mustard Salt & white pepper to taste Cool cooked chicken, diced Minced celery Minced yellow onion
- 1/2 x Portion good mayonnaise
- 1/2 x -portion cooked dressing
Directions
- I am told which this is the solution to supper on a warm southern summer day. This is great as a main supper or possibly luncheon dish. It is terrific in a sandwich and it is perfect for a snack in the middle of the night. Do not overcook the chicken, please. COOKED DRESSING: Place all the ingredients in a double boiler and mix with electric mixer or possibly wire whip. Place double boiler on the heat and cook, stirring constantly, till the mix thickens. Cold before using. CHICKEN SALAD: Mix all ingredients to taste & serve chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 67 | 59% |
| Total Fat 7.55g | 9% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 46mg | 2% |
| Potassium 68mg | 2% |
| Total Carbs 9.81g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 7.08g | 5% |
| Protein 1.09g | 2% |
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