Chapter XVII · Roasts and Salads · No. 2002
2002—Salade Isabelle
Thinly slice equal quantities of raw mushrooms, celery, cooked potatoes, and artichoke-bottoms. Dish in distinct heaps.
Season with oil and vinegar, and add some chopped chervil.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2002, p. 619. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →