Salade d la Beauvilliees

Ingredients

• 1 carrot
• 1 turnip
• 1 cooked beetroot
• 1 small cooked cauliflower
• a handful of cooked peas
• the same of French beans
• 1 stick celery
• 6 anchovies filleted
• £ lb. Lyons sausage
• 10 stoned olives
• French capers
• salt
• pepper
• cold ravigote sauce

Method

1. 1

   Peel and cleanse the raw vegetables, cut into half-inch cubes, and cook separately in salted water.

2. 2

   Drain and cool.

3. 3

   Mix with cauliflower, peas, and beans.

4. 4

   Cut anchovies, celery, sausage, and beetroot into fine shreds.

5. 5

   Season with pepper, salt, and ravigote sauce, and dress in a salad bowl.

6. 6

   Garnish with capers, olives, and beetroot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 420. The excerpt below is the record exactly as published.

cooked beetroot. Sprinkle over with some finely -chopped truffle, and serve at once. 1529. Salade Suedoise (Swedish Salad). — Slice thinly six ounces each of cooked beef (boiled), beetroot, gherkins, and some apples. To this add six boned anchovies, cut into small pieces, and one table- spoonful of capers, season with oil, salt, pepper, and vinegar. When mixed add a hard-boiled egg cut into slices, dish up, and garnish with six bearded oysters, six anchovy fillets, and slices of hard-boiled egg. 1580. Uordure de JNoioc et Celeri d la Monaco (Chestnut and Celery with Mayonnaise), a smart supper dish. — 1 gill mayon- naise (No. 277), \ pint aspic jelly (No. 293), 1 head white celery, ^ pint shelled walnuts, 1 blade mace, 1 bay-leaf, 1 slice onion, \pint tomato pulp, oz. gelatine (sheet), 1 teaspoonful tarragon vinegar, salt, pepper, paprika, 1 French gherkin, a few tarragon leaves, and chillis for garnish. Mark a plain border-mould (pint size) with a thin coating of aspic, decorate the side with fancifully cut chilli and tarragon leaves. Mix half a gill of mayonnaise with enough liquid aspic jelly to make it set, SALADES (SALADS) 493 and line the decorated mould with this. Put it in a cool place to set. Meanwhile put the walnuts in a stewpan, cover with boiling water, add a little salt, the mace, bay-leaf, and onion, and boil for ten minutes or so. Drain them and put them in cold water, remove the skin and shake them gently in a towel. Cut them into shreds. Dissolve the gelatine and add to the tomato pulp, season with pepper, salt, and half a teaspoonful of paprika, flavour with the vinegar, boil up, and strain. When almost cold mix with it about half the shredded walnuts, and fill the border-mould with this preparation and put the mould in a cool place until required. Wash and scrub the celery, rinse it well, and dry on a cloth. Cut away all the green parts, and cut the white part into julienne strips. Mix them in a basin with the remainder of the walnuts. Add pepper and salt to taste. When ready for serving mould the border and dress on a round, dish. Season the salad with mayonnaise and place it in the centre of the dish, pile up high, sprinkle with a little chopped gherkin, and serve. A little green salad, lettuce or endive, may be mixed with the celery and walnuts if liked. In that case it should be cut into shreds, or else torn up into very small pieces. 1531. Salade d la JBeauvilliees. — 1 carrot, 1 turnip, \ cooked beetroot, 1 small cooked cauliflower, a handful of cooked peas, the same of French beans, \ stick celery, 6 anchovies filleted, £ lb. Lyons sausage cut into thin slices, 10 stoned olives, French capers, salt, pepper, cold ravigote sauce

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