Friday, September 4, 2009

Salade a la Russe

A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery, a boiled beet, four olives, four anchovies, yolks of two eggs, a tablespoonful of vinegar, a teaspoonful of tarragon vinegar, one teaspoonful of salt, ½ of pepper. Put the eggs into a bowl, and drip salad oil slowly over them and beat to a cream; add the vinegars, pepper and salt. Cut the vegetables into small dice and pour the dressing over.

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