Mrs. Rorer's Philadelphia Chicken Cream Salad
Nutrition
Calories: 516 kcalCarbohydrates: 22 gProtein: 47 gFat: 50 gSaturated Fat: 23 gCholesterol: 205 mgSodium: 484 mgFiber: 13 gSugar: 14 gVitamin A: 142.45 IUCalcium: 79 mgIron: 23 mg
Ingredients
- 1 4- pound chicken
- 2 lbs sweetbread
- 2 teaspoons tarragon vinegar
- 2 each Garlic cloves
- 1 slice french bread slice of stale bread
- 1 whole bermuda onion
- ¼ teaspoon Tabasco pepper sauce
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 lb Jordan almonds sliced and toasted
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 cup mayonnaise
- 2 whole lettuce heads of lettuce washed, dried, and crisped
- ½ cup black olive
- ½ cup pine nut
- 1 whole onion small stuck with a clove
- 1 bay leaf
- 1 sprig parsley
- 1 dash mixed herb to taste
Instructions
- In a deep pot arrange the chicken, trussed or not, depending on how it is to be served. Add the seasonings and water or broth. Bring to a boil. Reduce the heat and cover the pan tightly. Simmer 45 minutes to 1 hour, or until the breast seems firm and the legs give slightly when you move them. Do not overcook, as is so often done. Transfer the chicken to a platter and cool.
- Wash the sweetbreads, cover them with boiling water, and simmer 20 minutes. Plunge into ice water, and when cool enough to handle, break them up into smallish pieces. Sprinkle with tarragon vinegar. Make a chapon by rubbing the bread with the garlic cloves, and place the sweetbreads on top. Cover, and let stand several hours. When the chicken is cold, cut the meat into cubes. When ready to assemble the salad, remove the sweetbreads from the chapon and blend with the chicken. Grate the onion into the mixture, and add the Tabasco, soy, and salt. Add the almonds and lemon juice. Toss well. Whip the cream, and combine with the mayonnaise. Blend about half the dressing with the chicken. Arrange the salad on greens. Top with the remaining mayonnaise and garnish with black olives and pine nuts.