Chapter XVI · Poultry (Volaille) · No. 1713
1713—Chicken Salad
This dish consists of the same ingredients as the preceding one, except for the mayonnaise, which is replaced by an ordinary seasoning added just before mixing and serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1713, p. 541. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →