1186
A popular dish
The very emergence Olivier has many versions. I quote here one of the most popular.
Mayonnaise venison prepared for a fairly sophisticated technology. Fillet of grouse and partridges boil. From the broth in which the cooked bird did zhele.Lomtiki birds were placed in a dish with sauce mayonnaise, located between them diced jelly, and poured in the center of a slide potato salad with pickled cucumbers small, in other words gherkins. All this was decorated in cool halves of boiled eggs. However, to the surprise and perhaps dismay of chef-artist, drunken Russian connoisseurs, not wanting to eat serves layers, how to do it and it was believed barbaric stirred with a spoon all a mess and ate it with pleasure mess. Yet apparently Lucien Olivier was not a fool and did not try to swim against the current, assuring their guests there as it should be. He decided to just go on about the tastes of the local audience and became just cut all the ingredients of mayonnaise in small cubes and mix it all before serving, adding there for one another, some components, popular with visitors.
Thereby Olivier actually became the inventor of a new method of preparation of salad lettuce ponevole.Tochny Lucien Olivier kept in the strictest secret, even from their partners and Marius Duguay and prepared it always just himself. With the death of the famous chef the secret of his recipe was lost !!!
In the preparation of meals is important not even herself formulation and technology of its preparation, as well as, possibly, the use of some "secret" ingredients. So that the main secret - a reconstruction of the Olivier has not been cracked.
For example in the cookbook "Cooking" for 1899 gives the following recipe salad: breast from three cooked grouse, 15 boiled crayfish, five boiled potatoes, a glass of lanspika five pickles, the taste of capers, olives, gherkins, olive oil Three truffles. Everything is cut into pieces and filled with lots of mayonnaise sauce and soy-Kabul.
The new owners of the "Hermitage" at the beginning of the 20th century as they could reproduce the recipe cooking salad. The structure of this version Olivier included: 2 grouse, veal tongue, a quarter pound of pressed caviar, half-pound of fresh lettuce, 25 pieces of boiled crayfish, half a tin of pickles, half a tin of soybean-Kabul, two fresh cucumber, a quarter pound of capers, 5 hard-boiled eggs and, of course, mayonnaise sauce. However, in the opinion of persons still remember the one true Olivier, the taste was still another. To these recipes should give an explanation: lanspik, a kind of jelly made from calves' feet and head with a variety of spices. Soya-Kabul and a variety of fairly sharp, popular in those times from us, sauce based on soy beans. Pickles - pickled (which is marinated) small vegetables, at least the same cucumbers.
Mayonnaise venison prepared for a fairly sophisticated technology. Fillet of grouse and partridges boil. From the broth in which the cooked bird did zhele.Lomtiki birds were placed in a dish with sauce mayonnaise, located between them diced jelly, and poured in the center of a slide potato salad with pickled cucumbers small, in other words gherkins. All this was decorated in cool halves of boiled eggs. However, to the surprise and perhaps dismay of chef-artist, drunken Russian connoisseurs, not wanting to eat serves layers, how to do it and it was believed barbaric stirred with a spoon all a mess and ate it with pleasure mess. Yet apparently Lucien Olivier was not a fool and did not try to swim against the current, assuring their guests there as it should be. He decided to just go on about the tastes of the local audience and became just cut all the ingredients of mayonnaise in small cubes and mix it all before serving, adding there for one another, some components, popular with visitors.
Thereby Olivier actually became the inventor of a new method of preparation of salad lettuce ponevole.Tochny Lucien Olivier kept in the strictest secret, even from their partners and Marius Duguay and prepared it always just himself. With the death of the famous chef the secret of his recipe was lost !!!
In the preparation of meals is important not even herself formulation and technology of its preparation, as well as, possibly, the use of some "secret" ingredients. So that the main secret - a reconstruction of the Olivier has not been cracked.
For example in the cookbook "Cooking" for 1899 gives the following recipe salad: breast from three cooked grouse, 15 boiled crayfish, five boiled potatoes, a glass of lanspika five pickles, the taste of capers, olives, gherkins, olive oil Three truffles. Everything is cut into pieces and filled with lots of mayonnaise sauce and soy-Kabul.
The new owners of the "Hermitage" at the beginning of the 20th century as they could reproduce the recipe cooking salad. The structure of this version Olivier included: 2 grouse, veal tongue, a quarter pound of pressed caviar, half-pound of fresh lettuce, 25 pieces of boiled crayfish, half a tin of pickles, half a tin of soybean-Kabul, two fresh cucumber, a quarter pound of capers, 5 hard-boiled eggs and, of course, mayonnaise sauce. However, in the opinion of persons still remember the one true Olivier, the taste was still another. To these recipes should give an explanation: lanspik, a kind of jelly made from calves' feet and head with a variety of spices. Soya-Kabul and a variety of fairly sharp, popular in those times from us, sauce based on soy beans. Pickles - pickled (which is marinated) small vegetables, at least the same cucumbers.
