Japanese Salad

Ingredients

• three medium-sized truffles
• two large, cold, boiled potatoes
• half a pinch of salt
• half a pinch of pepper
• the third of a pinch of nutmeg
• half a glassful of champagne
• eighteen whole cooked mussels
• a teaspoonful of chopped chives
• the same quantity of chopped parsley
• six small, white lettuce-leaves
• six fillets of anchovies

Method

1. 1

   Mince the truffles and potatoes finely, season with salt, pepper, and nutmeg, then pour champagne over and let rest for two hours.

2. 2

   Add mussels, chives, and parsley, mix well, dress in a bowl, and decorate with lettuce leaves and anchovies before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 258. The excerpt below is the record exactly as published.

half a pinch of salt, one pinch of pepper, three tablespoon- fuls of vinegar, and two of oil. Mix well together, and decorate with a small, cooked beet-root cut in slices, also twelve capers; then serve. 1075. Japanese Salad. — Mince three medium-sized truffles very fine, also two large, cold, boiled potatoes ;.put the whole into a bowl, and season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg ; pour half a glassful of champagne over all, and let rest for two hours, then add eighteen whole cooked mussels (No. 379), a tea- spoonful of chopped chives, and the same quantity of chopped parsley. Mix all well together, then dress the salad into a bowl, decorating it with six small, white lettuce-leaves and six fillets of anchovies; then serve. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper

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