Russian Salad

Ingredients

• about a pound of mixed vegetables
• yolks of four eggs
• half a pint of the best olive oil
• two teaspoonsful of mustard flour
• half a pint of water
• 1 oz. of liquid gelatine
• half a pint of cream

Method

1. 1

   Cut vegetables into pieces about the size of a raisin, boil in salted water, and sauté in butter.

2. 2

   Prepare a sauce with egg yolks, olive oil, mustard flour, and spinach liquid.

3. 3

   Mix with vegetables and gelatine, and set in a mould until firm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 109. The excerpt below is the record exactly as published.

RUSSIAN SALAD. Russian Salad. Take some carrots, potatoes, turnips, celery, French beans, olives, and a Portugal onion. Cut them in dif- ferent shapes to pieces about the size of a raisin, till you have about a pound of mixed vegetables ; boil them in water with a little salt, pour off the water, and sautes them slightly in fresh butter. Prepare a sauce by whipping the yolks of four eggs, to which add half a pint of the best olive oil and two teaspoonsful of mustard flour. Take a small quantity of spinach, pound it in a mortar, then pass it through a napkin, squeezing it hard. Add to the liquid thus obtained half a pint of water, and put it on a quick fire, but be careful to take it off as soon as it boils. Then pass it through a silk tamis, and mix with what remains in the tamis half a dozen biscuits without sugar which have been soaked for twenty-four hours in water. Then add a little butter, mix it well, and pass it through the tamis, mix well with the sauce described above, and add half a pint of cream. Add the vegetables and I oz. of liquid gelatine

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