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Frances Virginia Tea Room Chicken Salad With Tomato Aspic
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Chatting over chicken salad makes many a ladies' lunch, but you don't have to eat out to enjoy some of metro Atlanta's favorites.
We've gathered this recipe of the classic mayonnaise-based salad served at the Frances Virginia Tea Room in downtown Atlanta which opened in the 1930s and closed in 1962. -- Elizabeth Lee, Jeanne Besser
COOKING METHODS
To make chicken salad, you'll need to start with cooked chicken.
That means deciding whether to poach, roast or simply buy a rotisserie chicken at the supermarket deli.
Poaching delivers a moist, milder flavored meat. Roasting a bone-in chicken produces a richer, more concentrated flavor.
Andy Badgett, chef-owner of the Fickle Pickle in Roswell, poaches chicken because of the delicate flavors of his salad. "Joy of Cooking" advises roasting a bird for simplicity.
Like deciding whether to include white and dark meat or just white meat, it's a matter of personal taste.
Cooking instructor Barbara Lauterbach, author of "Chicken Salad: Fifty Favorite Recipes" (Chronicle, $18.95 paperback), says either method works well. If buying a rotisserie chicken, look for one that's not dried out, she advises. Choose one with basic seasonings or one that will complement other flavors in the chicken salad you'll be making.
Hands on time: 10 minutes Total time: 10 minutes Serves: 8
Ingredients:
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Durkee Famous Sauce, an American institution since 1857, is available at Kroger. It's sold in the condiments section.
3/4 cup mayonnaise
3 tablespoons Durkee Famous Sauce
3 1/2 cups diced cooked chicken
1 3/4 cups diced celery
Salt and pepper
Tomato Aspic (recipe below)
Iceberg lettuce
Jumbo green stuffed olives
FOR TOMATO ASPIC:
8 servings
Hands on: 10 minutes
Total time: 3 hours or overnight
With tomato juice, horseradish and lemon, this side dish tastes a lot like a chewy Bloody Mary. Fill the center of the unmolded chilled aspic with chicken salad.
1/2 cup cold water
3 envelopes plain gelatin
3 cups tomato juice
1/2 cup ketchup
1/4 cup lemon juice
2 tablespoons grated onion
1 tablespoon prepared horseradish
3/4 teaspoon salt (optional)
Instructions:
In a small bowl, combine the mayonnaise and Durkee sauce. In a medium mixing bowl, combine the chicken and celery, and then stir in the mayonnaise mixture. Season to taste with salt and pepper. Serve with Tomato Aspic garnished with iceberg lettuce and green olives.
FOR THE ASPIC:
Place the cold water in a bowl and sprinkle the gelatin over it. Allow it to soak for 10 minutes. Meanwhile, in microwave or in a saucepan, heat tomato juice to a boil. Remove from heat; add the gelatin mixture and stir until dissolved. Stir in the ketchup, lemon juice, onion, horseradish and salt. Pour the mixture into individual gelatin molds or a 4-cup ring mold. Chill until set, at least 2 hours or overnight.
To unmold, fill a large bowl with warm water and dip the mold halfway into the water, taking care to not let warm water pour over the top of the mold. Invert a serving plate over the mold and then invert the plate and mold together, allowing the aspic to drop onto the plate. Carefully lift off the mold.
FOR THE ASPIC:
Place the cold water in a bowl and sprinkle the gelatin over it. Allow it to soak for 10 minutes. Meanwhile, in microwave or in a saucepan, heat tomato juice to a boil. Remove from heat; add the gelatin mixture and stir until dissolved. Stir in the ketchup, lemon juice, onion, horseradish and salt. Pour the mixture into individual gelatin molds or a 4-cup ring mold. Chill until set, at least 2 hours or overnight.
To unmold, fill a large bowl with warm water and dip the mold halfway into the water, taking care to not let warm water pour over the top of the mold. Invert a serving plate over the mold and then invert the plate and mold together, allowing the aspic to drop onto the plate. Carefully lift off the mold.
Nutrition:
Per serving: 388 calories (percent of calories from fat, 79), 19 grams protein, 2 grams carbohydrates, trace fiber, 35 grams fat (7 grams saturated), 87 milligrams cholesterol, 333 milligrams sodium.
Tomato Aspic, per serving: 56 calories (percent of calories from fat, 2), 1 gram protein, 14 grams carbohydrates, 1 gram fiber, trace fat (trace saturated), no cholesterol, 529 milligrams sodium.
Tomato Aspic, per serving: 56 calories (percent of calories from fat, 2), 1 gram protein, 14 grams carbohydrates, 1 gram fiber, trace fat (trace saturated), no cholesterol, 529 milligrams sodium.
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