Salade Monte-Cristo
From A guide to modern cookery, 1909
Serves 1
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 357. The excerpt below is the record exactly as published.
SALADE MONTE-CRISTO Take equal quantities of lobster-meat, cooked truffles, and potatoes and hard-boiled eggs in dice, and arrange them in distinct heaps. In their midst place the very white heart of a lettuce. Season with mayonnaise sauce with mustard, and add some chopped tarragon.
Cook this with the app: pantry check, scaling, and the assistant.