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Recipes from the Bullocks Wilshire Tea Room
From September 26, 1929 until 1993 there was simply no place more elegant and fashionable for lunch than the Bullocks Wilshire Tea Room.

 

 

 

 

 

The Cantonese Chicken Salad. We'll add the recipe later. 

 

Bullock’s Fruit Salad



Salad base:
Assorted cut fruit in season
(Melons, grapes, bananas, pineapple, berries, cherries, etc.)
Lettuce leaf cups or shredded lettuce, set aside

Mix fruits in large bowl and refrigerate.

Dressing:
1-1/2 cups sugar
2 teaspoons dry mustard
2/3 cup vinegar
3 tablespoons onion juice
2 cups oil
3 tablespoons poppy seeds

Combine sugar, mustard, vinegar and onion juice. Gradually add oil, whisking until smooth. Add poppy seeds and blend well. Chill, covered in refrigerator. Drizzle dressing in desired amounts over fruit and mix lightly. Serve in lettuce cups. Refrigerate remaining dressing in tightly covered jar for later use. Serves 4-8

NOTE: This recipe can easily be halved. It is obviously proportioned for a large quantity of fruit.

 

Bullock’s Chicken Salad


Salad base:
3 cups cooked chicken, diced
3/4 cup chopped celery
1 teaspoon salt
Dash pepper
Lettuce leaf cups or shredded lettuce, set aside
6 tablespoons almonds, toasted and sliced

Dressing:
1 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon lemon juice

Combine chicken, celery, salt and pepper. Mix mayonnaise, Worcestershire sauce, mustard and lemon juice; add to chicken mixture. Toss to mix well. Chill at least 1 hour. Serve in lettuce cups and sprinkle with a dash of paprika and toasted almonds. Serves 4-6

NOTE: As a main dish this is excellent as a so-called Chinese Chicken salad with crispy noodles and mandarin oranges.


 

Crab Meat and Shrimp Salad


Salad base:
2 cups cooked crab meat, shredded
2 cups bay shrimp
2 cups celery, finely sliced
1/4 cup parsley, chopped
1/2 cup mayonnaise
2 teaspoons soy sauce
Lettuce leaf cups or shredded lettuce; set aside 

Combine all ingredients except lettuce and refrigerate.

 

Poppy-Seed Dressing

1/2 cup oil
1/2 cup sugar
1/4 cup white vinegar
1/4 teaspoon dry mustard
1/4 teaspoon salt
3-4 drops red food coloring (optional)
1 tablespoon poppy seed (reserved)

Combine all ingredients except poppy seeds in blender until smooth. Pour dressing in a bowl and stir in poppy seeds. Cover and chill 1 hour or more. 

To serve: Distribute salad among the lettuce cups and drizzle the dressing over the top. Serve extra dressing on the side. Serves 4-8