Salade Imperials (Game and Celery Salad)

Ingredients

• 1 cooked (roasted) partridge
• ! stick white celery
• lor 2 truffles
• 3 tablespoonfuls mayonnaise (No. 277)
• a pinch cayenne or Nepaul pepper
• 3 or 4 slices of cooked and pickled beetroot
• ‘l pickled French gherkins
• 2 tablespoonfuls whipped cream

Method

1. 1

   Roast the partridge carefully for 18-20 minutes.

2. 2

   When cold, remove breast fillets and wings, cut meat into shreds.

3. 3

   Wash celery, trim, and cut into fine shreds.

4. 4

   Cut gherkins, beetroot, and truffles into similar shapes.

5. 5

   Mix all in a basin, sprinkle with pepper, and season with mayonnaise.

6. 6

   Dress neatly in a glass salad bowl, decorate with whipped cream, gherkins, truffles, and beetroot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 422. The excerpt below is the record exactly as published.

Salade Imperials (Game and Celery Salad). — 1 cooked (roasted) partridge,! stick white celery , lor 2 truffles, 3 tablespoonfuls mayonnaise (No. 277), a pinch cayenne or Nepaul pepper , 3 or 4 slices of cooked and pickled beetroot, ‘l pickled French gherkins, 2 table- spoonfuls whipped cre

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