Potato and Truffle Salad (a la Demidoff)

Ingredients

• a row of slices of cold potato
• a row of slices of truffle
• tiny white onions
• stoned olives
• with oil
• or oil and vinegar

Method

1. 1

   Rub the bowl with oil.

2. 2

   Lay a row of slices of cold potato, then a row of slices of truffle.

3. 3

   Alternate layers and finish with truffles.

4. 4

   Add tiny white onions and stoned olives, and work the whole up with oil and vinegar.

5. 5

   Let it sit for two hours in the pantry.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 143. The excerpt below is the record exactly as published.

with oil and mustard, and stir in the biscuit preparation, and half a pint of cream ; add some small bits of chicken, tongue, or fish. Surround with aspic jelly and serve in a glass dish. July Salad. Some slices of cold potato and of green chilies, half as many slices of beetroot, and twice as many slices of cucumber ; two teaspoonsful of vinegar, or, better still, a small ladleful of mint sauce, three table- spoonsful of oil, and frtsh lettuces enough to take up so much oil. 156 WINTER SALAD. Potato and Truffle Salad : called a la Demidoff. Rub the bowl with oil. Lay a row of slices of cold potato (the best potatoes are those that were done in the oven), and then a row of slices of truffle, cut very thin. The best truffles are those that have been cooked in white wine and allowed to get cold. Alternate layers of these should finish by one of truffles. Put all round tiny white onions and stoned olives, and work the whole up with oil and vinegar, or oil and white wine. This salad, unlike a lettuce salad, is the better for being left for two hours in the pantry. Winter Salad. Do not boil the potatoes for this dish, but bake or roast them. Cut them into pieces, not slices, and water them well, while still warm, with red wine. Let them get quite cold. Then add some celery and beetroot, or some tomatoes cut into slices, and give very little vinegar, but plenty of salt and of oil. Work all together. Jardiniere Salad. Cut into fine slips, as if for a Julienne soup, carrots, beetroot, turnips, potatoes ; add haricots, green peas, and lentils. Boil them with a little butter in the water, and let them become cold. Put some oil or some Mayonnaise sauce in the salad dish, add a pinch of cayenne pepper, salt, and a spoonful of mustard, BEETROOT. 357 and work all together with a dessert-spoonful of vinegar. Cucumbers. When sliced up they ought to be sprinkled with a little salt, and left to drip out their moisture for two hours. Lay the slices on a fine clean towel, and dry them before seasoning. Cucumber Salad. Choose a young tender cucumber ; peel it and take out the seeds ; cut it in slices and lay them in a dish, scattering a little fine salt over them. At the end of a quarter of an hour drain out the water, and serve them with a dressing of oil and vinegar

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