Salad a la Russe

Name: Salad a la Russe
Ingredients: Cut up all kinds of vegetables; boil them in water with salt and butter; boil them in water with salt and butter; season lightly with salt, black pepper and vinegar; add a few cooked green peas; lightly cover it over with mayonnaise; if you have the hearts of artichokes; with a little asparagus mixed in

From La cuisine creole, 1885

Keep as cool as possible until served.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 100. The excerpt below is the record exactly as published.

SALAD AL A RUSSE. Cut up ail kinds of vege tables, such as car rots, tur- nips, snap beans, etc., boil them in water with sait and butter, then drain and season lightly with sait, black pepper and vinegar; add a few cooked green peas, mashed and well drained. Put ail in a salad dif^h in 264 LA CUISINE CREOLE. the fopm of a pyramid, and lîghtly cover it ovcr with mayonnaise. If you hâve the hearts of artichokes put them around the dish^ as a wreath^ with a little aspara- gus mixed

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