Poultry Salad With Crayfish
|Caraway seed||1 Tablespoon|
|Parsley||1 Bunch (100 gm)|
|Mixed vegetables||5 Ounce|
|Cream||1 1⁄2 Tablespoon|
|Tarragon leaves||1 Pinch, chopped|
|Worcestershire sauce||1 Dash|
|Cayenne pepper||1 Pinch|
|Aspic jelly||5 Ounce|
Cook pullet in salt water, with the mixed vegetables, lift out of stock when tender and put it aside.
Cook crayfish in salt water with parsley and chopped caraway seeds.
Shell and put them aside.
Wash lettuce and cut into narrow strips.
Peel tomatoes, remove seeds and chop them into small cubes.
Make a mayonnaise with the oil, egg yolks, lemon juice and some salt.
Add 1 tbsp.
cream, the minced tarragon leaves, Worcester sauce and cayenne pepper.
Add a drop of vinegar.
Take the boned chicken legs, chopped into strips, the crayfish claws, shelled, the lettuce leaves and diced tomatoes and mix with half of the sauce.
Mix carefully; pile up in the middle of a rather deep dish.
Pour the other half of the sauce over it.
Arrange the skinned slices of chicken and crayfish meat on top.