Chicken Salad - cooking recipe

Ingredients

2 large chickens
1 good size cabbage
1 good size onion
2 c. pecans
5 hard-boiled egg yolks
2 tsp. dry mustard
1 raw egg
2/3 c. melted butter
5 lemons
a bit of sugar, cayenne and vinegar
salt and pepper

Preparation

Boil chicken until tender; remove bones and cut into shreds. Chop fine cabbage, onions and pecans.
Mix all together, adding salt and pepper to taste and a little celery, if liked.
Mix with two forks as lightly as possible (not mashy), then add in same way this dressing:
Rub the egg yolks fine and mix with the mustard, sugar, raw egg and cayenne pepper.
Add slowly the butter, juice of a lemon and vinegar, beating at least 1/2 hour, the longer the better.