Salad à l'Italienne

Ingredients

• a good-sized carrot
• a good-sized turnip
• two good-sized truffles
• six mushrooms
• the breast of a cooked, medium-sized chicken
• a teaspoonful of anchovy sauce
• a tablespoonful of vinegar
• one tablespoonful of sweet oil
• a pinch of salt
• half a pinch of pepper

Method

1. 1

   Pare and cook the carrot and turnip in separate salted waters.

2. 2

   Drain and cool.

3. 3

   Place in a salad-bowl, cut truffles and mushrooms into julienne pieces, and add chicken.

4. 4

   Cover with truffles, mushrooms, and chicken.

5. 5

   Pour anchovy sauce, vinegar, oil, salt, and pepper into a cavity formed in the center.

6. 6

   Cover with cooked cauliflower or Brussels-sprouts.

7. 7

   Mix well before serving.

Nutrition per serving

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 253. The excerpt below is the record exactly as published.

Salad a 1'Italienne. — Pare well a good-sized carrot and a good- sized turnip ; cut them with a vegetable-scoop, and cook them in separate salted waters ; the carrot fifteen minutes, and the turnip ten. Drain, let cool, then place them in a salad-bowl, dome-shaped. Cut two good-sized truffles into julienne-shaped pieces ; keep them apart, and cut up six mushrooms the same way, also the breast of a cooked, medium-sized chicken, cut likewise. Cover the vegetables with a cluster of the truffles, the same of the mushrooms, and repeat with the chicken, keeping each article separate ; form a small cavity in the centre of the dome, pour into it a teaspoonful of anchovy sauce, a tablespoonful of vinegar, one table- spoonful of sweet oil, a pinch of salt, and half a pinch of pepper

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