Selerie Salat (Celeriac Salad)

Ingredients

• a fresh celery-root
• four truffles
• the yokes of four or five eggs
• one teaspoonful of mustard
• one teacupful of oil
• a little vinegar
• some pepper and salt

Method

1. 1

   Peel and shred celeriac, soak in water.

2. 2

   Boil truffles in Madeira.

3. 3

   Mix egg yolks with mustard, oil, vinegar, and seasoning.

4. 4

   Combine with celeriac and truffles, serve in a salad bowl.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 75. The excerpt below is the record exactly as published.

Selerie Salat. (Celeriac Salad.) Peel and cut a fresh celery-root into fine shreds, and soak it in water for a quarter of an hour. Peel and boil four truffles for three minutes in a little Madeira wine. 169 BANQUETS OF THE NATIONS Rub the inside of a basin with a clove of garlic, pul in it the yokes of four ov five eggs, and mash them to a smooth paste with a spoon ; then add one teaspoonful of mustard, one teacupful of oil, a little vinegar, and some pepper and salt

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