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Poultry Salad

16 servings

Ingredients

• 3 pcs young fattened chickens
• butter (a little)
• salt (a little)
• veal (a little)
• roux (a little)
• 4 pcs egg yolks
• 0.5 glass wine
• pepper (a little)
• lettuce or endives (as needed)
• remoulade sauce (as needed)

Instructions

1. Slowly steam three young, fattened chickens with plenty of butter and a little salt until cooked through but not too soft, then debone them cold.
2. Finely slice the breast and thighs and set aside for the salad.
3. Boil the backbone, wings, and head with a piece of veal, adding a little roux.
4. After half an hour of cooking, strain the broth.
5. Vigorously mix four egg yolks with half a glass of wine and a little pepper, add the boiling consommé, and, after everything is well whisked, pour the cooled sauce over the meat.
6. Cut the lettuce into four parts or prepare endives as directed and mix with remoulade sauce.
7. Arrange this salad alternately with the meat salad in a star shape in bowls.

Modernized from a treasured 19th-century German cookbook.