Evening Republican, Volume 18, Number 205, Rensselaer, Jasper County, 31 August 1914 — Chicken Halibut Salad. [ARTICLE]

Chicken Halibut Salad.

Cut three pounds of chicken halibut in one-inch slices and cook them in a court bouillon made from two quarts of cold water, one carrot, two onions, one-half a wineglassful of vinegar and seasoned to taste with thyme, bay leaves, parsley root, salt and whole pepper. 801 l this bouillon 30 minutes, then allow it to cool before placing the fish in it. Cook to the boiling point for ten minutes, then remove from the fire and chill the fish on ice. Make a dressing from one soupspoonful of french tarragon mustard, one spoonful of vinegar, three spoonfuls, of olive oil, one-half teaspoonful of salt, one-half teaspoonful of minced chervil and chives and pepper to taste.