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Poultry Salad With Crayfish

Goulash.Chefs's picture
Ingredients
  Caraway seed 1 Tablespoon
  Salt 2 Ounce
  Parsley 1 Bunch (100 gm)
  Mixed vegetables 5 Ounce
  Lettuce 1
  Tomatoes 1⁄2 Pound
  Oil 1⁄2 Pint
  Egg yolks 2
  Lemon 1
  Cream 1 1⁄2 Tablespoon
  Tarragon leaves 1 Pinch, chopped
  Worcestershire sauce 1 Dash
  Cayenne pepper 1 Pinch
  Aspic jelly 5 Ounce
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood

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