Chapter XVII · Roasts and Salads · No. 2010
2010—Salade Lacmé
Take equal quantities of red capsicums and tomato sauce; plain-boiled rice, kept very white, and with each grain distinct; and ciseled, washed, and pressed onion.
Season with oil and vinegar, and flavour with curry.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2010, p. 620. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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