Salade Russe
From The new practical cookery guide, 1913
Russian salad can also be served in shape, done in an aspiced and decorated mould.
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 11. The excerpt below is the record exactly as published.
Salade russe — I. Cooked and fancy cut potatoes, carrots, c-eleriacs, turnips, beetroot, flageolets, French beans, Russian cucumber, cepes, capers, gherkins, tongue, bam, anchovy fillets, lobster, blended with rich mayonnaise, decorated with caviar, hard yolks and whites of eggs, and chopped fines herbes
Cook this with the app: pantry check, scaling, and the assistant.