Chapter XVII · Roasts and Salads · No. 2018

2018—Salade Mascotte

Take some green asparagus-heads, some hard-boiled lapwings’ eggs, some sliced cocks’ kidneys, some slices of truffle, and some crayfishes’ tails.

Decorate according to fancy, making use of the ingredients of the salad for the purpose.

Season with mustard sauce with cream.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2018, p. 621. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →