Salade à la Ma Xante
From Culinary jottings, 1885
This should be classed as an entremets.
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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 118. The excerpt below is the record exactly as published.
Salade ^a la ma XANTE is a combination of good things; which will commend itself at once to the appreciative reader : — Take six cold boiled or tinned fonds d'arttchauts, fill their hollows with cold boiled or tinned poififes d'aspergeSf cover the surface with cold sliced truffles that have been stewed in champagne or Madeira, and smother each di^esscd /o?/(Z with a rich mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.