Salade Victoria

Ingredients

• equal quantities of spiny-lobster trimmings
• asparagus-heads
• truffles
• cucumbers

Method

1. 1

   Combine diced lobster, asparagus, truffles, and cucumbers.

2. 2

   Season with mayonnaise sauce and lobster purée.

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.

asparagus-heads and a julienne of raw truffles; the two should be seasoned separately some time in advance. Cohere, when about to dish, with a very little highly- seasoned mayonnaise sauce. 2010—SALADE LACME Take equal quantities of red capsicums and tomato sauce; plain-boiled rice, kept very white, and with each grain distinct; and ciseled, washed, and pressed onion. Season with oil and vinegar, and flavour with curry. 2011—SALADE DE LEGUMES Take equal quantities of carrots and turnips, raised by means of a grooved spoon-cutter; potato dice; French beans cut lozenge-form; peas; small flageolets, and asparagus-heads; arrange them in distinct heaps, and set a fine bunch of cauli- flower in the middle. Season with oil and vinegar, and add some chopped parsley and chervil. N.B.—For vegetable salad, use freshly-cooked and uncooled vegetables as much as possible. 2012—SALADE LORETTE Take equal quantities of corn salad, and a julienne of beet- root and celery. Season with oil and vinegar. LES ROTIS ET LES SALADES 621 2013—SALADE MIGNON Take equal quantities of shelled shrimps’ tails, artichoke- bottoms, cut into dice, and very thin slices of black truffle arranged to form a border. Season with highly-seasoned mayonnaise sauce with cream. 2014—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. 2015—SALADE NICOISE Take equal quantities of French beans, potato dice, and quartered tomatoes. Decorate with capers, small, stoned olives, and anchovy fillets. Season with oil and vinegar. 2016—SALADE OPERA Take equal quantities of white chicken meat, very red tongue, celery-sticks cut julienne-fashion, and a julienne of truffles. Arrange these constituents in very regular heaps, and in the middle of them set a heap of asparagus-heads. Decorate with a border consisting of roundels of cocks’ kidneys and roundels of gherkins, laid alternately. Season with very thin mayonnaise sauce. 2017—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. Leave to set in the cool, and, when about to serve, turn out on a napkin. 2018—SALADE MASCOTTE Take some green asparagus-heads, some hard-boiled lap- wings’ eggs, some sliced cocks’ kidneys, some slices of truffle, and some crayfishes’ tails. Decorate according to fancy, making use of the ingredients of the salad for the purpose. Season with mustard sauce with cream. 622 GUIDE TO MODERN COOKERY 2019—SALADE RACHEL Take equal quantities of sticks of celery, raw artichoke- bottoms, truffles, potatoes, and asparagus-heads, all, except the latter, being cut julienne-fashion. Slightly cohere the salad with mayonnaise sauce. 2020—SALADE REGENCE Take equal quantities of sliced cocks’ kidneys, shavings of raw truffles, asparagus-heads, and celery cut lengthwise into extremely thin strips. Season strongly with oil and lemon juice. 2021—SALADE RUSSE Take equal quantities of carrots, potatoes, French beans, peas, truffles, capers, gherkins, sliced and cooked mushrooms, lobster meat, and lean ham—all cut julienne-fashion, and add some anchovy fillets. . Cohere the whole with mayonnaise sauce; dish, and de- corate with some of the ingredients of the salad, together with beetroot and caviare. 2022—SALADE SICILIENNE Take equal quantities of celeriac, russet apples, tomatoes, and artichoke-bottoms—all four cut into dice. Season with oil and lemon juice. 2023—SALADE TREDERN Take twenty-four crayfishes’ tails, cooked as for bisque, and cut lengthwise; twenty-four oysters (cleared of their beards), poached in lemon juice; and three tablespoonfuls of asparagus- heads. The three constituents should have barely cooled. Complete with fine shavings of raw truffles. Season with condimented mayonnaise sauce, combined with a purée made from the crayfishes’ carcasses, pounded with two tablespoonfuls of fresh cream. 2024—SALADE DE TRUFFES Cut some raw, peeled truffles into very thin shavings. Season with a sauce consisting of hard-boiled egg-yolks, seasoned with salt and freshly-ground pepper, and finished with oil and lemon juice. 2025—SALADE DE TRUFFES BLANCHES Cut some raw, white, Piedmont truffles into thin shavings. Season with a sauce consisting of hard-boiled egg-yolks seasoned with salt and pepper, and finished with mustard, oil, and vinegar. LES ROTIS ET LES SALADES 623 2026—SALADE VICTORIA Take equal quantities of spiny-lobster trimmings, asparagus- heads, truffles, and cucumbers

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