Salade Russe

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Salad Base

cold cooked potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
artichoke bottoms ↝ Artichoke [Other vegetables and combinations]
celeriac ↝ Celeriac, raw [Vegetables and Vegetable Products]
beetroot ↝ Beets, raw [Vegetables and Vegetable Products]
a few slices of cornichons
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]

Meat Component

cold cooked chicken meat ↝ Chicken, roasting, meat only, raw [Poultry Products]
fillet of beef

Garnish

truffles
white of egg ↝ Egg, white only, raw [Eggs and omelets]
hearts of lettuce ↝ Romaine lettuce, raw [Lettuce and lettuce salads]

Dressing

thick salad-dressing ↝ Salad dressing, russian dressing [Fats and Oils]

Instructions (10)

Neatly cut up cold cooked potato, French beans, artichoke bottoms, celeriac, and beetroot.
Put the cut vegetables into a bowl with a few slices of cornichons.
Season the vegetables with oil and vinegar.
In a separate bowl, make a coarse mince of cold cooked chicken meat and fillet of beef.
Season the meat mixture similarly.
Half an hour later, lift the contents of both bowls from their seasoning.
Drain the contents on a sieve.
Arrange the drained ingredients in the salad bowl.
Moisten with thick salad-dressing.
Garnish with truffles, white of egg, and hearts of lettuce.

Original Text

Lastly, there is the time-honoured Salade Russe which became so terribly overdone with incongruities—fillets of anchovies, caviare, olives,and even slices of pâté de foie gras! being associated together—that the new French school propound a much simpler compostion :—cold cooked potato, French beans, artichoke bottoms, celeriac, and beetroot, neatly cut up, are put into a bowl with a few slices of cornichons, and seasoned with oil and vinegar. In a separate bowl a coarse mince of cold cooked chicken meat and fillet of beef is similarly seasoned. Half an hour later the contents of the two bowls are lifted from their seasoning, drained on a sieve, and arranged in the salad bowl, moistened with thick salad-dressing, and garnished with truffles, white of egg, and hearts of lettuce. (Dubois.)

Notes

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