Potato Salad

Ingredients

• your potatoes
• some truffles
• salt
• pepper
• olive oil
• vinegar
• cold boiled young onions
• fillets of anchovy
• stuffed or stoned olives

Method

1. 1

   Bake your potatoes, peel, and slice them.

2. 2

   Cut up boiled truffles into thin slices, arrange in alternate layers in a salad-bowl with sliced potatoes; the last layer must be truffles, garnish with cold boiled young onions, fillets of anchovy, and either stuffed or stoned olives, sprinkle with salt, pepper, season with olive oil and a little vinegar, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 131. The excerpt below is the record exactly as published.

Potato salad and trufiles, truffes. Gâteau Saint-Charles. Saint Charles cake. Carp à la Russe. Scale and clean out a fine carp, sprinkle with flour, and place in a saucepan thickly lined with butter ; moisten with two tumblersful of white wine, and cook in the oven with hot coals on the lid; when done, lay on a foundation of pickled red cabbage warmed in butter, and garnish with glazed onions, mushrooms, sliced gherkins, and serve with horse-radish sauce. This is an excellent dish for fast days. Potato salad. Bake your potatoes, peel, and slice them. Cut up some truffles, which have been boïled in white wine, into very thin slices, and arrange them in alternate layers in a salad-bowl with the sliced potatoes; the last layer must be of truffes, garnish with cold boiled young onions, fillets of anchovy, and either stuffed or stoned olives, sprinkle with salt, pepper ; season with olive oil and a little vinegar

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