This recipe comes from Katóka Szakácskönyve by Anna Tutsek. Tutsek notes that this recipe is meant to be used with leftover chicken.
Ingredients:
Chicken
1 celery root, diced
1 cup walnuts, diced or ground
4 egg yolks
6 spoonfuls vinegar
2 spoonfuls sugar
1 teaspoon mustard flour
Salt
Pinch of paprika
1 spoonful butter
2 cups cream
Method:
Remove the chicken from the bones, dice it, put in a bowl, and add the diced celery root which was cooked in salted water. Add the walnuts. Mix together the egg yolks, vinegar, sugar, mustard flour, salt and paprika. In a double boiler, cook it until it is a dense cream. When you remove it from the heat mix the butter, and when it has cooled, mix in the cream. Combine this with the meat, and serve on a salad tray, nicely decorated.
