Salade de JPerdreati d la Carpentras

Ingredients

• l cold roast partridge
• 2 lettuces
• head celery
• mayonnaise dressing (No. 277)
• 1 hard-boiled egg
• 1 truffle
• 2 tablespoonfuls vinaigrette (No. 300)
• 8 stoned French olives
• 1 tablespoonful capers
• 1 gherkin
• pepper and salt

Method

1. 1

   Cut the partridge into neat joints, remove skin and bones, season with pepper and salt, pour over vinaigrette, and keep cool for about an hour.

2. 2

   Wash lettuce and celery, shred white portions, season.

3. 3

   Dress lettuce, celery, and partridge in alternate layers in a salad bowl, mask with mayonnaise, decorate with gherkins and truffles, and garnish with quartered hard-boiled eggs, olives, and capers.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 423. The excerpt below is the record exactly as published.

Salade de JPerdreati d la Ca/rpentras.— l cold roast partridge, 2 lettuces, \ head celery, mayonnaise dressing (No. 277), 1 hard-boiled egg, 1 truffle, 2 tablespoonfuls vinaigrette (No. 300), 8 stoned French olives, 1 tablespoonful capers, 1 gherkin, pepper and salt

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