Champignon Salad

Ingredients

• 2 lb. can of champignons or 2 lbs. of fresh ones
• 5 potatoes
• 1 lb. of boiled sweetbreads
• 1 cup sour cream
• 'V4, cup of fine oil
• Juice of 1 lemon
• 1 pinch of pepper
• Salt to taste
• % tsp. of chopped parsley

Method

1. 1

   The larger champignons are cut into pieces, the smaller ones left whole.

2. 2

   The potatoes are boiled until tender, peeled and cut into small dice.

3. 3

   The sweetbreads are boiled in salt water, skinned and minced.

4. 4

   All this is mixed with the sour cream, oil, lemon juice, salt and pepper and arranged on the head lettuce leaves, strewn with parsley and garnished with olives.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 102. The excerpt below is the record exactly as published.

CHAMPIGNON SALAD. Quantity for 6 Persons. 2 lb. can of champignons or Juice of 1 lemon 2 lbs. of fresh ones % tsp. of chopped parsley 5 potatoes Salt to taste 1 lb. of boiled sweetbreads 1 pinch of pepper 1 cup sour cream 10 olives 'V4, cup of fine oil

Cook this with the app: pantry check, scaling, and the assistant.