Chapter XVII · Roasts and Salads · No. 2021
2021—Salade Russe
Take equal quantities of carrots, potatoes, French beans, peas, truffles, capers, gherkins, sliced and cooked mushrooms, lobster meat, and lean ham—all cut julienne-fashion, and add some anchovy fillets.
Cohere the whole with mayonnaise sauce; dish, and decorate with some of the ingredients of the salad, together with beetroot and caviare.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2021, p. 622. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →