Olivier salad or Russian salad –
Salad Olivier is irreplaceable. For more than a hundred years, the Olivier salad has transformed a lot, it has become the most popular and favorite, a synonym for the word salad among people, it has absorbed some controversial products, but it has gained the main thing – the Olivier salad has become a vegetable salad with one element of meat. The original recipe from the end of the 19th century, which included rare and expensive products, was more of a varied dish. This dish has many names that distance us from the chef’s classic recipe in every possible way. Lucien Olivier – chef of the Hermitage restaurant in Moscow. In the “Book of Delicious and Healthy Food” the name “Olivier Salad” is only found in the 1948 edition. In other editions of this book (1939, 1952, 1961, 1984) a similar recipe is called “Game salad”.
Crab tails, pressed caviar, hazelnuts were the main ingredients of the salad and were only slightly overshadowed by the eggs. Also with olives, capers, gherkins, fresh cucumbers, apples and green salad. In Soviet times, crab necks were replaced by carrots. Gherkins with pickles, capers with green peas, and hazelnuts with doctor’s sausage. Only eggs and mayonnaise remained from the previous recipe. But let’s consider the difference between farm and warehouse eggs. As well as industrial mayonnaise made from olive oil and egg yolk. It will become clear that the Soviet salad is 100% different from the original. But with the loss of high-calorie delicacies, the salad got the main thing – it became much lighter and easier to prepare. Using this advantage, you can prepare a good salad. It consists of chicken, eggs (ground), capers, olives, apples, fresh cucumbers and homemade mayonnaise. And at the same time (1 egg yolk, a pinch of salt, a teaspoon of sugar and 150 ml of olive oil).
source kedem.ru
