So, we will prepare Olivier for the very first recipe found in the pre-revolutionary sources. Due to some difficulties the recipe I modified this a little further I will describe my method of preparation. Himself an authentic recipe and the whole story can be read below, but for now, let's prepare the products: Preparation starts the day before cooking. Essential ingredient Olivier is lanspik. Lanspik (from FR. aspic) - a clear broth that is used for aspic dishes. I.e., in our understanding, is a transparent jelly, without the fibers of the meat. It is necessary to prepare in advance.

Traditionally Russian kitchen lanspik was prepared from calf's head with vegetables and roots (onions, carrots, parsley) and spices (Bay leaf and allspice). Also used beef feet, beef, chickens. The delicious soup is using different types of meat. Importantly, the selected parts had a lot of connective tissue (tendons, joints) - to lanspik froze. With the same purpose, you can enter in broth gelatin. Meat rinse, cover with cold water, bring to a boil, remove foam and cook on low heat 4-5 hours, adding herbs and spices. Ready broth to filter, enter whipped protein for guy, boil and again drain. Pour into a suitable dish and allow to solidify. The preparation of the first day ends. * Unfortunately, of the most suitable parts for lanspik I managed to find only pork knuckle. So I cooked the broth ingredients shows the usual jelly way. Pork broth is a more muddy and greasy than beef.

Now that lanspik ready, you can start preparing the salad. About the meat for the salad will be discussed below, in this case, you will have grouse, which must be "roast" (C). * It so happened that my grouse was a pheasant:), considering it a rare bird, and is interesting from the point of view of taste, I still decided to cook from it, and no mistake. ** I don't know how accepted "to Shrimati" grouse, so I just lightly rubbed it with salt and pepper, greased with olive oil and bake in foil at 200 degrees for about 30 minutes.

You will also need to boil and cool the potatoes. Ready potato peel.

The bird is ready remove from the oven and leave to cool, at this time, slice the potatoes and cucumber slices are approximately the same size. The first two sources of the recipe, found 2 type of cutting "slices" and "blanketly". * Potatoes I cut in half and cut into thin semi-circles, cucumber is also only into quarters.

Cooled fowl to disassemble, to separate the meat from the bones, slice the meat across the grain into slices, holding knife at an angle 45C. *By the way, the way of cutting at an angle is always used for thin pieces of meat and fish to obtain a broader and more mouth-watering slices.

Potatoes, cucumbers and the bird folded into a deep bowl and add the olives and capers. * Capers are of 2 types: pickled unopened flower buds and the fruits. Unfortunately, the recipe doesn't specify what is meant by the capers, but I'm almost 100% sure that we are talking about the fruits. The taste is more appropriate in this salad, unlike the salty buds. ** The fruits of capers I cut in half, the olives were added intact.

The contents of the bowl generously add sauce Provencal. It was called mayonnaise at that time. * Industrial production of mayonnaise started in the USSR in 1936, 53 years later after the death of Lucien Olivier. It is therefore evident that the mayonnaise in this salad was originally homemade. However, the first commercial mayonnaise is entirely composed of natural ingredients and in the Soviet literature is mentioned as a worthy substitute homemade sauce. Today, half a century later, TM "Maheev" begins to revive the old tradition and makes mayonnaise according to GOST, which gives us the opportunity to use it in a traditional salad, but without losing the taste. ** A permanent part of the sauce in the pre -, Olivier is also soy-Kabul, which is proposed to mix with sauce Provencal. A few words about soy-Kabul will be discussed below, however, it is still unknown what she imagined. Therefore, at their discretion, I added to mayonnaise a few drops of Worcester sauce.

The contents of the bowl thoroughly and place in refrigerator to cool. * In fact, salads with mayonnaise, like all other salads, it is recommended to refuel before serving. However, the recipe says that the salad is mixed first, and then served very cold. Apparently, hence, the legs grow from tradition to mix the salad in advance and infuse them in the fridge.

While salad cools, prepare lanspik. Frozen soup should be cut into pieces or cubes, the recipe literally says "chop". Later these pieces will be laid on the finished salad. * Lanspik salad plays a very important role. In addition, he is in harmony with the taste, he gives an incredible soft texture and fresh taste. ** The remaining lanspik you can freeze and use later for broth.

Now everything is ready. Chilled salad is laid out in a crystal vase and decorated with boiled crayfish tails, chopped espicom and lettuce. * Cancer of the cervix, I was ready to brine. The most difficult part for me was to find a crystal vase:) so I put the salad on a dish, making the substrate of lettuce leaves, slices of cucumber and potatoes, and have already added a few capers. (Lettuce leaves, naturally, are placed only before serving, otherwise they'll wilt.) The salad is ready! In this form it goes on the table and then just starts some kind of magic. I have to say that today's traditional Olivier salad (sausage/carrots/Gore Osek, etc.) I tried already after 20 years. Such food seems to me to be overloaded with ingredients, too heavy and not very tasty. But I had to know what is the taste of universal love and taste of this well remembered. What can I say about Olivier 1894? - it's incredible. The amazing thing is that the taste is exactly Olivier (all the same sausage/carrots/peas etc), but very tasty Olivier, with some incredibly rich, incredibly fresh taste. If I had to try this salad with your eyes closed - I would say that this is Olivier from traditional ingredients (carrot/sausage/Gore Osek etc), but in this case, I would definitely fell in love!