Chicken Salad from the 1964 Women's Exchange Cookbook

Chicken Salad Recipe from the 1964 Women's Exchange Cookbook:

5 c. cooked cubed chicken                                                        1/8 t. white pepper

2 t. grated onion                                                                        1/2 t. curry powder

1 c. minced celery                                                                     1 T. taragon vinegar (or dry white wine)   

1/4 c. capers                                                                             4 hard-boiled eggs

1/4 c. coffee cream                                                                    1/2 c. toasted slivered almonds

2/3 c. mayo (or a little less)                                                                  

1 t. salt

Combine chicken, onion, celery, and capers.  Mix cream with mayonnaise.  Add salt, pepper, curry and vinegar.  Pour over chicken mixture, mixing well.  Just before serving, fold eggs and almonds into mixture.