Insalata

Ingredients

• a good-sized carrot
• a good-sized turnip
• two good-sized truffles
• six mushrooms
• the breast of a cooked medium-sized chicken
• one teaspoonful of anchovy sauce
• one tablespoonful of vinegar
• one tablespoonful of sweet oil
• one pinch of salt
• a half-pinch of pepper

Method

1. 1

   Pare and cook carrot and turnip separately in salted water.

2. 2

   Drain and cool.

3. 3

   Cut truffles, mushrooms, and chicken into julienne pieces.

4. 4

   Arrange in a salad bowl, pour dressing into a cavity, cover, mix well, and serve.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 163. The excerpt below is the record exactly as published.

Insalata. (Salad). Pare well a good-sized carrot and a good-sized turnip ; cut them with a vegetable scoop, and cook separately in salted water, the carrot fifteen minutes and the turnip ten. Drain and cool, then place them in a salad-bowl in a pile. Cut two good-sized truffles and six mush- rooms into julienne-shaped pieces, also the breast of a cooked medium-sized chicken cut lengthwise. Cover the vegetables with a cluster of the truffles, the same of the mushrooms, and repeat with the chicken, keeping each article separate ; form a small cavity in the centre of the dome, pour into it a dressing made of one teaspoonful of anchovy sauce and one tablespoonful each of vinegar and sweet oil ; season with one pinch of salt and a half-pinch of pepper

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