Salad va-la-Russe

Ingredients

• One boiled carrot
• one boiled turnip
• two boiled potatoes
• one-third of a head of fresh celery
• one boiled beet
• four olives
• four anchovies
• yolks of two eggs
• one table-spoonful of vinegar
• one tea-spoonful of tarragon vinegar
• one tea-spoonful of salt
• one half tea-spoonful of pepper

Method

1. 1

   Put yolks of eggs in a small bowl, add salad oil drop by drop while beating to a cream.

2. 2

   Stir in both vinegars and season with pepper and salt.

3. 3

   Cut vegetables into small dice, arrange on a platter, and pour over the mayonnaise dressing.

4. 4

   Cut beet into slices and arrange around the dish, garnishing with olives and anchovies.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 87. The excerpt below is the record exactly as published.

Salad va-la-Russe. — One boiled carrot, one boiled turnip, two boiled potatoes, one-third of a head of fresh celery, one boiled beet, four olives, four anchovies, yolks of two eggs, one table-spoonful of vinegar, one tea-spoonful of tarragon vinegar, one tea-spoonful of salt, one half tea-spoonful of pepper

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