4 c. cooked chopped chicken
Chicken broth
1/2 c. heavy cream, whipped
1 c. homemade mayonnaise
2 c. chopped celery
1 c. slivered blanched almonds

Chicken will be moist if cut from bones the day before you make the salad, covered with broth in which it was cooked, then chilled until ready to use.

Remove chicken from broth; scrape away the jellied broth and use it for another purpose. Combine whipped cream with mayonnaise, then blend all ingredients together, adding more mayonnaise if needed. If desired, a few drops of fresh lemon juice may be added to spark up the flavor; taste it and see.

Yield: 8 servings; double the recipe to serve 20.

See below for Mayonnaise recipe.

MY STANDARD MAYONNAISE:

1 whole egg
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. powdered sugar
1/8 tsp. cayenne pepper
1 tsp. salt
3 tbsp. freshly squeezed lemon juice
2 c. salad oil

Beat egg well in small bowl of electric mixer. Add mixed dry ingredients; blend thoroughly. Add half the lemon juice then add oil very slowly at first, 1/2 tsp. at a time, beating well after each addition and scraping sides of bowl frequently with rubber spatula. As mixture begins to thicken, increase amount of foil, a tbsp. at a time now. When three-fourths of oil has been added, gradually beat in remaining lemon juice, then rest of oil. Chill before using.

Yield: 1 pint.

NOTE: Half the recipe may be made by using the yolk of 1 small egg.