Toss with mayonnaise and sprinkle with chives. Chill completely and remove from the refrigerator 20 minutes before serving. Serves 3 to 4
CHICKEN SANDWICHES
INGREDIENTS 1 large roasted chicken breast, skin removed. Thinly sliced white bread or white toast Homemade mayonnaise (see Basics, page 334) or Hellmann’s Salt and freshly milled pepper Leafy lettuce such as Boston, oak leaf, or butter crunch METHOD Thinly slice the chicken breasts. Lightly coat the bread slices with the mayonnaise. Place one or two layers of chicken on half of the slices of the bread. Lightly season the chicken slices with salt and pepper. Cover with one piece of lettuce and top with a slice of bread. Trim the crusts and cut the sandwiches in half. Note: The breast of a 3 1/ 2-pound roasted chicken will yield 4 to 5 sandwiches. The combination of sweet chicken, sweet white bread, and sweet mayonnaise was a specialty available at most soda fountains and good hotels until the 1960s. It has since fallen on hard times. Serves 4 to 5
MEATLOAF
INGREDIENTS 1 pound ground lean beef 1/ 2 pound ground lean veal 1/ 2 pound ground lean pork 1 medium onion, finely chopped
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BASICS
1 clove garlic, minced 1 teaspoon fresh tarragon, chopped 1/ 4 cup fresh parsley, chopped 1 cup fresh whole wheat bread crumbs (from 4 very thin slices of bread) 1 egg 1/ 2 cup store-bought chili sauce 1 tablespoon heavy cream Salt and freshly milled black pepper 4 thick slices slab bacon cut 1/ 4-inch thick 3/ 4 cup sour cream, at room temperature METHOD Preheat the oven to 325° F. In a large mixing bowl, combine all of the ingredients except the bacon and sour cream and mix well. Shape the mixture and place it in a loaf pan. Cover the top with the bacon slices, tucking the bacon between the meatloaf and the sides of the pan. Cover the meatloaf with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes. Remove the bacon and suction off the cooking liquid with a bulb baster, or carefully pour it out of the pan into a bowl. Measure 1/ 4 cup of the cooking liquid and stir it into the reserved sour cream. Blend thoroughly and serve with the meatloaf. To serve cold, thinly slice the meatloaf and accompany with hot pepper relish or corn relish. Serves 6