Aunt Ethel Perdue'S Chicken Salad - cooking recipe

Ingredients
    4 egg yolks
    1/2 c. sugar
    1/2 c. water
    1 stick butter, softened
    pepper
    1 cooked chicken or 5 breasts, diced
    1 Tbsp. flour
    1/2 c. white vinegar
    1/4 tsp. salt
    1 tsp. wet mustard
    celery
    1/2 to 1 c. mayonnaise
Preparation
    Place egg yolks in top of double boiler. Whisk until smooth and light lemon color, then set aside.

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