Salade d la Caroline

Ingredients

• 4 oz. Caroline rice
• 2 large truffles
• 6 mushrooms
• about  pint of picked shrimps
• 1 hard-boiled egg
• 1 glass Chablis
• pepper, salt
• oil and vinegar
• parsley

Method

1. 1

   Wash, blanch, and cook the rice the same as for curry, drain and dry, and let cool.

2. 2

   Cut the truffles into fine shreds, and put in a stewpan with the wine and mushrooms; cover and boil for a few seconds; mix these with the rice, add the shrimps and a dessertspoonful of chopped parsley.

3. 3

   Prepare the dressing, consisting of three tablespoonfuls of oil, two of vinegar (best French wine), a teaspoonful of salt, half a teaspoonful of pepper, and a little French or English mustard; pour the dressing over the above, mingle well but carefully, dress in a heap in a deep dish or in a salad bowl.

4. 4

   Ornament the surface with slices of hard-boiled white and yolk of egg, chopped parsley, a few small stars of truffle, etc.

5. 5

   Serve separately or with a dish of sliced tomatoes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 425. The excerpt below is the record exactly as published.

Salade d la Caroline. — 4 oz. Caroline rice , 2 large truffles, 6 mushrooms, about \ pint of picked shrimps, 1 hard-boiled egg, 1 glass Chablis, pepper, salt, oil and vinegar, parsley

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