Home · Recipes · Gourmet Specialties · Cold Appetizers

Poultry Salad "Schönbrunn"

4 servings

Ingredients

• 1 Stk Stewing chicken or poularde (poached)
• 1 Stk Celery root bulb (small)
• 2 Stk Apples
• 2 Stk Oranges
• Mayonnaise (nach Bedarf)
• whipped cream (nach Bedarf)
• 1 Prise Salt
• 1 Prise White pepper
• Lemon juice (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Lettuce leaves (marinated) (nach Bedarf)
• Asparagus tips (nach Bedarf)
• Tomato ketchup (nach Bedarf)
• Eggs (hard boiled, sliced) (nach Bedarf)
• Tomatoes (cut into quarters) (nach Bedarf)

Instructions

1. Skin a softly boiled, cooled soup hen or capon and remove the meat from the bones.
2. Peel and cook a small celeriac.
3. Cut the celeriac, two peeled apples and oranges, and the poultry meat into uniform 2-3 cm pieces.
4. Dilute a mayonnaise with whipped cream and season savory with salt, white pepper, lemon juice and some Dijon mustard.
5. Mix the meat and fruits in the sauce.
6. Arrange the salad in a mound on marinated lettuce leaves.
7. Garnish with a piece of chicken breast, divided orange segments, asparagus tips and some tomato ketchup, and surround with egg slices and tomato quarters.

Based on a cookbook by Hans Hofer (1964), adapted with AI.