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Ingredients:
1 lb cooked diced chicken
2-3 sticks celery, chopped
1 green pepper, chopped
6 fl. oz French dressing (See at end
of this Recipe)
lettuce
1 can lychees
1 small can mandarins
FOR DRESSING:
6 fl. oz mayonnaise (See at the end
of this Recipe)
2 fl. oz sour cream
2 teaspoons curry powder
2 tablespoons grated onion
2 tablespoons chopped parsley |
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Making: |
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1. |
Combine the chicken,
celery and green pepper. Add salt,
pepper and the French dressing. Toss
lightly together and chill for about 1/2
hour. |
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2. |
Arrange the lettuce
leaves round a large platter and pile
the chicken mixture in the centre. |
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3. |
Drain the lychees and
mandarins. Place a mandarin segment in
each lychee and arrange round the edge
or down the centre. |
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4. |
Blend all the ingredients
for the dressing together, chill well
and serve the dressing seperately. |
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French Dressing: |
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Ingredients: |
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2 tablespoons
white wine vinegar
salt
freshly ground black pepper
6-8 tablespoons olive oil
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Making of French
Dressing: |
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Mix vinegar with salt and
pepper to taste. Add oil and beat with a
fork until the mixture thickens.
Note:
For a slightly thicker dressing, add
a cube of ice and stir for 1-2 minutes
longer, then remove the ice cube.
VARIATIONS:
TARRAGON DRESSING:
Add 1 teaspoon chopped fresh tarragon
leaves.
CURRY DRESSING:
Add 1/2 teaspoon curry powder and 1
teaspoon finely chopped shallots.
CAPER DRESSING:
Add 1 teaspoon chopped capers, 1/2 clove
garlic, finely crushed, and a little
anchovy paste.
ROQUEFORT DRESSING:
Add 3 tablespoons crumbled Roquefort and
blend well. Chill before serving. |
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Mayonnaise: |
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Ingredients: |
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2 egg yolks
1/2 teaspoon salt
1/4 teaspoon dry mustard
1½ teaspoons wine vinegar
8 fl. oz olive oil
1/2 teaspoon lemon juice
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Making of Mayonnaise: |
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1. |
Rinse a bowl with hot
water and dry well. |
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2. |
Put in the egg yolks,
salt and mustard and 1 teaspoon of
vinegar. Beat vigorously or at low speed
with an electric mixture. |
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3. |
Add half the oil, drop by
drop, and then the remaining vinegar. |
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4. |
Beat in the rest of the
oil in a steady stream. |
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5. |
Add lemon juice. |
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Note:
If the
mayonnaise curdles, break an egg yolk
into a clean basin and gradually beat
curdled mixture into it. |
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