Jockey-Club Salad
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 357. The excerpt below is the record exactly as published.
JOCKEY-CLUB SALAD Take equal quantities of asparagus-heads and a julienne of raw truffles; the two should be seasoned separately some time in advance. Cohere, when about to dish, with a very little highly- seasoned mayonnaise sauc
Cook this with the app: pantry check, scaling, and the assistant.