COLD CHICKEN VÉRONIQUE
Divide a carefully boiled chicken
into several large pieces. Beat up 2
yolks of eggs with ½ pint of cream
and a small glass of sherry, and stir
over a low flame until it has only
slightly thickened. Pour over the
chicken. Sprinkle with finely
chopped lemon peel and serve very
cold. The sauce will thicken when
the dish gets cold. This is far
superior to the usual chicken salad
with mayonnaise. Serve with the
following rice salad:
Rice Salad
Boil some rice and while it is still