Ingredients salad "Olivier" - grouse, crayfish and lanspik, not boiled sausage and green peas

Salad "Olivier" is known to come up with a French chef Lucien Olivier, keep the restaurant in Moscow in the 1860s. Salad quickly became popular among the Russian aristocracy. The first recipe was published in 1894, the year in the journal "Our food».

Here's the recipe:
"Ingredients and their proportion to one person.
Grouse - ½ pieces. Potatoes - 3 pieces. Cucumbers - 1 piece. Salad - 3-4 leaves. Provence - 1½ table. spoon. Cervical cancer - 3 pieces. Lanspik (broth for filler) - ¼ cup. Capers - 1 tsp. Olives - 3-5 pieces.

Rules Preparation: Cut fillets fried blankets good grouse and mix with boiled blankets, not floury potatoes and slices of fresh cucumbers, add the capers and olives and pour plenty of mayonnaise sauce with the addition of soy Kabul. Cool, shift into a crystal vase, draw crayfish, lettuce leaves and chopped lanspikom. Serve very cold. Cucumbers can be replaced by large gherkins. Instead, grouse, you can take the veal, chicken and partridge, but the real starter Olivier prepares all means of grouse. »

The notorious Kobasa boiled, hard-boiled eggs peas were replaced grouse, crayfish and capers in Soviet times. Gradually, from the famous "Olivier" remains one name.

via factroom.ru