Napolitaine Salad
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 175. The excerpt below is the record exactly as published.
celery, stoned fresh cherries, mayonnaise with cream and horseradish. Monte-Cristo, Lobster, pot., truf., eggs in dice, heart of lettuce in center. Fr. dres. w. taragon. Morgan, Same Henri IVw . lettuce instead of celery. Moscovite, Russian salad in mould parfait, gar. w. ca¬ viar and sigui. Mugette, Chicory, celery, apple, tom., mayo. w. gr. wal¬ nut on top. Border w. sliced radish and chervil leaves. Nantaise, Water-cress, artichoke, sardines, sliced toma¬ toes, tartar sauce. Napolitaine, Jul. of beets, celery, marcaroni, thick tartar sauce, on lettuce leaves, sliced bologna sausage and boiled egg around, sprinkled with chopped fenel
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