Salade à la Russe

Ingredients

• asparagus points
• green peas
• cauliflowers broken up small
• sliced beetroot
• turned carrots
• turned turnips
• haricot or flageolet beans
• about two tablespoonfuls of French capers
• the same of French gherkins cut into dice
• the same of washed, boned, and filleted anchovies
• eighteen or twenty stoned olives
• a couple of spoonfuls of minced tarragon
• a couple of spoonfuls of minced chervil
• a dessertspoonful of very finely minced chives or shallot

Method

1. 1

   Mix cold cooked vegetables with oil and vinegar dressing, capers, gherkins, anchovies, and olives.

2. 2

   Garnish with quartered hard-boiled eggs and other seafood as desired.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 3. The excerpt below is the record exactly as published.

alade tl la Russe. — This is made with a macedoine of cold cooked vegetables cut into neat pieces, or into olive or marble shapes, and the greater the variety the better. Asparagus points, green peas, cauli- flowers broken up small, sliced beetroot, turned (i.e., cut into balls) carrots and turnips, haricot or flageolet beans, all come in (in winter bottled or canned vegetables answer capitally if care be taken to choose a good brand). When these are all cold, drain them well, and toss them in the oil and vinegar dressing given above, with (for a teacupful of each of the vegetables mentioned) about two tablespoonfuls of French capers, the same of French gherkins cut into dice, and the same of washed, boned, and filleted anchovies, together with eighteen or twenty stoned olives (some cooks omit the ancho- vies, using the olives sold ready stuffed with anchovy in their stead) ; and lastly a couple of spoonfuls of minced tarragon and chervil, and a dessertspoonful of very finely minced chives or shallot

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