Salade D’Estrees
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 D’ESTREES Take equal quantities of curled celery and a moderately small julienne of raw truffles. Season, when about to dish up, with a mayonnaise sauce with mustard, slightly flavoured with cayenne
Cook this with the app: pantry check, scaling, and the assistant.