The Germans have a particularly nice way of making cold left-over chicken into a salad, the ingredients of which, although they sound incongruous, make quite a happy blend.
Thin slices of cooked chicken (the white meat only), 2 dessert apples, 1/2 a lb. of button mushrooms, 3 sticks of celery, a few large French asparagus, 6 tablespoons of cream, tarragon, salad oil, vinegar, the juice of a small lemon, salt and pepper.
Cut the chicken in thin slices and mix in a salad basin with the following: The apples should be peeled and cored and cut into small cubes, and these should steep in wine vinegar for at least 2 hours, till the apples are quite tender. The mushrooms should be previously cooked in a little butter and cut in half, when cold. The asparagus should also be previously boiled, and the green part cut up in inch lengths, and the celery should be shredded. Mix all these ingredients thoroughly and pour over them a dressing composed of 6 tablespoons of cream, 2 of salad oil, the juice of 1/2 a lemon, and chopped tarragon—if tarragon is not obtainable, tarragon vinegar can be used instead, and the lemon omitted.