Polonaise

Ingredients

• Dice of carrots
• turnips
• potatoes
• beetroot
• hard egg
• lie mayonnaise
• horseradish flavour
• tarragon
• chervil

Method

1. 1

   Mix diced carrots, turnips, potatoes, beetroot, and hard egg with mayonnaise flavored with horseradish, tarragon, and chervil.

Nutrition per serving

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 142. The excerpt below is the record exactly as published.

Polonaise — Dice of carrots, turnips, potatoes, beet- root, hard egg, lie mayonnaise with horseradish flavour, tarragon, and chervil. Pomme cle Terre — Potato salad. Pompadour — Cauliflower, celeriac, potatoes, Ravigotte sauce. Portugaise — Tomatoes seasoned with chopped onions and fines herbes, oil, vinegar, etc. 374 The New Practical Cookery Guide. Prince de Galles — Lettuce, watercress, chervil, capers, fillets of sardines and pimentoes round. Provenqale — Tomatoes, artichoke fonds, cepes, anchovy fillets, olives, and capers. Rachel — Celery, potatoes, pointes, truffes, lie mayon- naise and decorated. Regence — Lamb’s tongue, celeriac, new potatoes, cucumber, decorated with pointes and lettuce. Regente — As Salade Opera, add cos lettuce. Reine Madge — Large halves of tomatoes, garnished with shredded lettuce and shrimps, salad dress- ing over and a sliced radish, cress round. Romaine — Cos lettuce salad. Russe I. — Mixed vegetables, tongue, truffe, smoked herrings, gherkins, anchovies, lie mayonnaise and dressed in tufts in timbale, hard eggs round. Russe II. — As above, mixed with aspic and set in an aspiced decorated mould. Salome — Oysters, shrimps, truffes, and pointes, lie pink mayonnaise. Salsifis — Julienne of cooked salsify salad. Sicillienne — Sliced potatoes and tomatoes, julienne of celery and fond round, tarragon over, French salad dressing. Sportsman — Smoked salmon, beetroot

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