Salade Russe

Ingredients

• some carrots
• some turnips
• some beetroot
• some truffles
• a similar quantity of fresh haricot beans ready cooked
• of asparagus points prepared in the same way
• two table-spoonfuls of capers
• of French pickled gherkins cut into the shape of capers
• of anchovies, perfectly cleaned
• a couple of dozen or more olives stoned
• one table-spoonful of parsley minced fine
• one of shallot, also minced

Method

1. 1

   Boil carrots and turnips in salted water with butter, then cut into olive-sized pieces.

2. 2

   Mix with beetroot, truffles, beans, asparagus, capers, gherkins, anchovies, olives, parsley, and shallot.

3. 3

   Dress with a sauce made from raw egg yolks, oil, vinegar, pepper, and salt.

4. 4

   Garnish with hard-boiled eggs and other accompaniments.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 224. The excerpt below is the record exactly as published.

Salade Russe. This is an effective dish for a luncheon party : — Boil some carrots and some turnips in salted water with a small piece of butter, but do not let them be overdone ; when cold, cut out of them, with a vegetable scoop, a number of pieces the size of an olive ; cut some beetroot in the same way, and likewise some truffles. Take equal parts — say a cupful— of each of the above, and a similar quantity of fresh haricot beans ready cooked, and of asparagus points prepared in the same way. Two table-spoonfuls respec- tively of capers, of French pickled gherkins cut into the shape of capers, and of anchovies, perfectly cleaned, and cut into small pieces ; a couple of dozen or more olives stoned, one table-spoonful of parsley minced fine, and one 402 MENU FOR A DINNER OF SIX. of shallot, also minced. Mix the whole lightly together with a sauce, made with raw yolks of eggs, oil, vinegar, pepper, and salt, (page 190.) Ornament with hard-boiled eggs, caviare, prawns, olives farcies, pickles, truffles, &c. Sweet capsicums are a nice addition, not only for their flavoui', but on account of their brilliant colour. 2vlE3SrXJ l^CD. I^^XI. Prawn puree. For a dinner of six. Puree de grandes-crevettes. Merlans a 1' Americaine. Cotelettes de mouton axi puree d'oseille. Gralantine de chapon au salade. Sarcelles au cresson. C^leri au beurre. Creme d'abricot a la Moscovite. Fromage, hors d'oeuvres. Dessert. 1. — Make a strong clear consomme with beef, bone, vegetables and herbs, as usual : when done, strain it into a bowl to be ready when wanted. Pick enough cold boiled prawns to fill a half-pint pot to the brim : pound these in a mortar with a good allowance of butter till you get them to a pulp : flavour this with salt, and a little spiced pepper to taste : now melt an ounce of butter in a sauce-pan, and incorpo- rate therewith a table-spoonful of flour ; mix this with the prawn pulp. Next take about the same quantity of bread- crumb well soaked in stock (the consomme) that you have of prawn, and add it to the prawn pulp also, off the flre, mixing the two together by degrees thoroughly, and gradually adding the consomme till you find you have a soup a little less thick than that you want eventually to get. You now set the sauce-pan on the fire, and stir 404 MENU FOR A DINNER OF SIX. vigorously till it boils, and tliickeus ; take it off the fire then, and let it get cool, to enable you to remove any fat that may rise, after which the puree should be pressed through a haii' sieve into a bowl. When wanted, it must, of course, be re-heated, and served with dice of fried bread. This soup is well worth the little trouble it requires : it is, of course, a relation of the Usque family. A coffee- cupful of boiling cream, or of milk in which the yolk of an egg has been whipped, may be added, but I think the puree is generally rich enough without that assistance. Let my np-country friends follow this recipe, using a tin of lobster, well drained, and washed : their efforts will result in " bisque de homanJ.'' In this case the coral of the lobster gives the soup a rich orange colour. The Ameri- can canned lobster, prawns, and shrimps, make excellent bisques. 2. — Cut and trim tlircc nice wliitings in fillets, brush tliem over with egg, and bread-crumb AuK^riclu uiy.'" ^^' ^^^^'^^ ^'''^^' «ome finely sifted white crumbs ; fry them a golden yellow in boiling fat, drain, and serve them with this sauce : — Melt a dessert-spoonful of butter in a small sauce-pan, stir in a dessert-spoonful of flour, add half a pint of warm fish gravy, let it thicken, and finish it with the juice of a lime, a little salt, a pinch of sugar, a few drops of tabasco, and a heaped up dessert-spoonful of clioppcd capsicums. 3. — Choose a first rate neck of mutton, divide it into tho neatest cutlets you can, give them a so.'JefauncT"'-''"'"' '!"«' of pepper and salt, and place them cii marinade for the rest of the day. For the sauce you want one iJombay onion, two handfuls of sorrel, one lettuce, and two table-spoonfuls of butter

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