Salade Allemande
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 356. The excerpt below is the record exactly as published.
SALADE ALLEMANDE Take equal quantities of potatoes and apples, gherkins, and herring-fillets, all cut into dice and arranged in heaps. Season with hard-boiled egg sauce, and decorate with very red beet- ro
Cook this with the app: pantry check, scaling, and the assistant.