This delicious recipe for cold chicken makes an attractive summer lunch dish. Bought mayonnaise may be used instead but a home-made one gives the dish a much richer flavour.
2 egg yolks 2 teaspoon salt 2 teaspoon castor sugar
1 teaspoon mustard 10 fl. oz. olive oil 1 to
2 tablespoons wine vinegar
1 tablespoon chopped parsley a teaspoon dried tarragon 1 large, crisp Cos lettuce, washed and chilled
1 x 4 lb. cooked chicken, the meat
removed from the bones and cut into pieces
2 hard-boiled eggs, quartered
1 tablespoon capers
1 canned pimiento, cut into strips
First make the mayonnaise sauce. Put the egg yolks in a small mixing bowl with the salt, sugar and mustard. Using a wire
whisk or wooden spoon, whisk or beat them until well mixed.
2 tablespoons of the olive oil, drop by drop, beating continuously. Then add the remaining oil in a thin stream, beating
all the time. If the sauce becomes too thick and difficult to beat, add a few drops of vinegar to thin it.
When all the oil has been beaten in, stir in the vinegar. Taste the mayonnaise and adjust the seasoning by adding more
salt, sugar, mustard or vinegar, if necessary. Stir in the parsley and tarragon. Cover the bowl and put it in the refrigerator to chill for 30 minutes.
Arrange the lettuce on a serving platter. Put the chicken pieces on top.
Cover the chicken pieces with the chilled mayonnaise. Garnish with the hard-boiled eggs, capers and pimiento.