Recipe For Cooked Sauce For Chicken Salad
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 281 of 825.
(Mrs. Arms, Ohio )
1/2 cup of well-reduced chicken stock. 1/2 teaspoonful of paprika. 1/2 cup of vinegar. Yolks of five eggs. 1/4 cup of mixed mustard. 1/2 cup of oil. 1 teaspoonful of salt. 1/2 cup of sweet cream.
Beat the yolks of the eggs with the salt, pepper and mustard; cook over hot water, in the chicken stock and vinegar, until the mixture coats the spoon. When cold and ready to serve beat the oil into the sauce with a whisk and fold in the cream beaten stiff with a Dover egg-beater. Less mustard may be used.