Chicken Salad, No. 4

Ingredients

• 1 each Cucumber
• 1 bunch Radishes
• 2/3 cup Shredded celery
• 4 tablespoonfuls Oil
• 2 tablespoonfuls Vinegar or lemon juice
• 1/2 teaspoonful Salt
• 1 dash Paprika
• 1 bed Shredded lettuce
• 3 cups Chicken, cooked and cubed
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1 dash White pepper
• 4 stalks Celery (Quantity estimated (not specified in original recipe))
• 1 each Eggs (Quantity estimated (not specified in original recipe))
• 6 each Radishes (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut one cucumber and one bunch of round radishes in thin slices, and add 2/3 cup of shredded celery.
2. 2Season with 4 tablespoonfuls of oil, 2 tablespoonfuls of vinegar or lemon juice, 1/2 teaspoonful of salt and a dash of paprika.
3. 3Cover with 3 cups of chicken cut in cubes and marinated an hour or more with 4 tablespoonfuls of oil, 2 tablespoonfuls of lemon juice or vinegar, 1/2 teaspoonful of salt and a dash of white pepper.
4. 4Put on a bed of shredded lettuce or on heart leaves of lettuce; mask with mayonnaise. Arrange some bits of celery, an inch and a half in length and curled on one end, about the salad, with a bit of yolk of egg in the centre of each. Or, instead of the celery and yolk of egg, use sliced radishes (do not remove the red skin), having the slices overlap one another. Finish the top with tuft of lettuce or curled celery and yolk of egg.