Chapter XVII · Roasts and Salads · No. 1997
1997—Salade Allemande
Take equal quantities of potatoes and apples, gherkins, and herring-fillets, all cut into dice and arranged in heaps. Season with hard-boiled egg sauce, and decorate with very red beetroot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1997, p. 618. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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