Salad "Lucien"

Description

"Dear Lucien Olivier! Not for personal gain, but for the purposes culinary research and restore at least approximate the taste of Your signature dishes, salad "Olivier", created for the restaurant "Hermitage", I'm conducting this experiment. It is a pity that it was not the end of the 19th century the wonderful website "cook" where You could record your consummate recipe. Not carried then to the grave the secrets of salad and secret ingredients, over which more than a hundred years scratching their heads the best restaurateurs! Forgive my freedom, what I read, what found that, according to tradition, added... from a..."

Ingredients

Game

6 piece
Quail egg

12 piece
Cancers

10 piece
Shrimp

10 piece
Beef tongue

100 g
Gherkins

6 piece
Cucumber

1 piece
Olives

6 piece
Capers

10 piece
Lettuce

1 piece
Yolk egg

4 piece
Olive oil

400 g
Vinegar

1 Tbsp
Spices
Gelatin

2 pack
Dill
Green peas

1 can
Onion

1 piece
Mustard
Lemon

Cooking

Like this, I'm sorry, kardebalet! The total weight of the quails - 750g. Not grouse, but the same game, though small!

Quails boiled with various roots and herbs. The meat is very tender.

Liter of broth is strained and added 2 sachets of gelatine, juice and slices of lemon. Put in the fridge.

Boiled crayfish.

Cancers got smaller, the meat in them was small, but very decorative to look at!

Decided to add shrimp. They were meaty.

The output - 250g quail meat and the same meat crabs and shrimp.

Boiled quail eggs.

Onion finely sliced and pickled in a mixture of sugar and vinegar (1 tsp), Bay with hot water and putting the fridge. Finely sliced potatoes. Personally cooked mayonnaise 4 egg yolks.