1215. RUSSIAN SALAD.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Cut a lobster in neat thin scallops, and place them in a basin.
  2. To these add some scolloped fillets of anchovies, about one pound of thinly cut up into scallops, the tails of two dozen crayfish, a similar quantity of Prawns tails, two dozen olives, a farce, and a good tablespoonful of French capers.
  3. Add a sufficient quantity of red Mayonnaise sauce (No. 99) to moisten these ingredients.
  4. Mix the whole together gently.
  5. Use this preparation to fill a border of vegetables similar to that described in the foregoing article.
  6. Finish the entremets in the same manner, and serve.
Original Text
1215. RUSSIAN SALAD. FIRST, cut a lobster in neat thin scallops, and place them in a basin; to these add some scolloped fillets of anchovies, about one pound of thinly cut up into scallops, the tails of two dozen crayfish, a similar quantity of Prawns tails, two dozen olives, a farce, and a good table- spoonful of French capers; then add a sufficient quantity of red Mayonnaise sauce (No. 99) to moisten these ingredients; mix the whole together gently, and use this preparation to fill a border of vegetables similar to that described in the foregoing article. Finish the entremets in the same manner, and serve.
Notes
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