Russian Salad

Ingredients

• cold fillets of chicken and partridge
• carrots, turnips, and asparagus
• cold boiled green peas
• caviare, cayenne pepper, chopped eschalot, black pepper, mustard, oil, and vinegar

Method

1. 1

   Chop cold fillets and cooked vegetables, mix with peas, crayfish tails, capers, olives, and seasonings.

2. 2

   Stir thoroughly to combine.

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 120. The excerpt below is the record exactly as published.

Russian salad. Pommes meringuées. Meringue of apples. Stuffed tomatoes. Dip your tomatoes into boiling water, and peel them, scoop out the centres with a small spoon, and place the tomatoes on atin dish. Take a lump of butter mixed with flour, a little mushroom liquor, thick purée of tomato, olive oil, chopped parsley, and eschalots, salt and pepper, stir in a saucepan until quite hot, and thoroughly mixed ; fill each tomato with some of this stuffing, sprinkle them with grated bread-crust; pour a few spoonsful of olive oil into the dish, and bake for ten or twelve minutes ; if not quite done, brown with a salamander. Russian salad. Chop up some cold fillets of chicken and partridge, with carrots, turnips and asparagus, all of which have been cooked ; take some cold boiled green peas, small French beans, beetroot cut into lozenges, crayfish tails, capers, stoned olives, and fillets ofanchovy ; stir all these ingredients thoroughly together, and add a little caviare, a pinch of cayenne pepper, a chopped eschalot, black pepper, mustard, oil, and vinegar

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