Salade Parisienne
From A guide to modern cookery, 1909
Serves 6
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 PARISIENNE Clothe a Charlotte-mould with very clear jelly, and garnish its bottom and sides with thin collops of spiny-lobster’s tail decked with truffles. Fill the mould with a vegetable salad (No. 2011) combined with a quarter of its volume of lobster or spiny-lobster remains, cut into dice, and cohered by means of a cleared mayonnaise.
Cook this with the app: pantry check, scaling, and the assistant.