Salade a la Russe

Ingredients

• About a pint of Jardiniere of Vegetables
• Six Anchovies, filleted
• A few slices of Smoked Salmon
• Two tablespoonfuls of Russian Caviare
• About a quart of Aspic Jelly
• Twelve picked Prawns, or Crayfish
• One gill of firm Mayonnaise Sauce
• A few Mixed Pickles
• Some cooked Chicken or Partridge Fillets
• A handful of Cooked Green Peas
• Twelve turned Olives
• Oil
• Vinegar
• Seasoning
• Capers
• Parsley
• Gherkins
• A teaspoonful of Chopped Tarragon and Chervil

Method

1. 1

   Cut some young carrots and turnips with a small round or oval vegetable scoop, blanch and cook them separately in salted water; cut some French beans into diamond shapes, blanch and cook; boil some asparagus tips and peas.

2. 2

   When all are well drained and cold, mix with a little oil, vinegar, and mayonnaise sauce; season with cayenne pepper and salt.

3. 3

   Cut the anchovies, some of the salmon and the cooked meat into small dice, with a few capers, a dessertspoonful of chopped gherkins, and a tablespoonful of caviare; add this to the mixture; sprinkle with a little chopped parsley and the chopped savoury herbs; stir in a little aspic jelly to bind them.

4. 4

   Prepare a border of aspic, garnished with olives, capers, prawns, pickles, etc.; put a little of the above mixture in the centre of this, fill up with aspic, and put to cool.

5. 5

   Mask a medium-sized bomb mould with aspic, garnish with fancifully-cut slices of smoked salmon, gherkins, olives, caviare, pickles, prawns, etc.; fill up the centre of same with the mixture, previously mixed with a little more aspic, so as to make it set well.

6. 6

   Put it on the ice, and, when wanted, turn out the border first, place the bomb shape in the centre, garnish to taste, and serve very cold.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 52. The excerpt below is the record exactly as published.

Salade a la Russe. Ingredients. About a pint of Jardiniere of Vegetables. Six Anchovies, fiUetted. A few slices of Smoked Salmon. Two tablespoonfuls of Eussian Caviare. About a quart of Aspic J elly. Twelve picked Prawns, or Crayfish. One gill of firm Mayonnaise Sauce. A few Mixed Pickles. Some cooked Chicken or Partridge Fillets. A handful of Cooked Green Peas. Twelve turned Olives. Oil, Vinegar, and Seasoning. Capers, Parsley, and Gherkins. A teaspoon ful of Chopped Tarragon and Chervi

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