Brussels Salad Recipe

Instructions

1. Slice and then chop the interior leaves of a small head of white cabbage, adding three tablespoons of minced fresh water cress, one small cup of breast of chicken cut in dice, the grated yolks of two hard cooked eggs and two tablespoons of finely sliced cooked string beans; toss the ingredients lightly together, sprinkling with a few drops of sherry wine and place in the ice chest to become thoroughly chilled.
2. When ready to serve moisten with a white mayonnaise dressing, arranging on a small ice block, garnished with chopped white of eggs, capers and radishes cut to represent tulips.