Description

Vinaigrette a La Coutouzow
Incredibly delicious salad history will decorate any holiday table.

Ingredients

  • Veal

    300 g

  • Herring

    1 piece

  • Apple

    1 piece

  • Carrots

    1 piece

  • Beets

    1 piece

  • The Apium graveolens Dulce

    1 piece

  • Gherkins

    5 piece

  • Lettuce

    1 coup

  • Caviar

    2 tsp

  • Quail egg

    5 piece

  • Mustard

    0.5 tsp

  • Horseradish

    1 tsp

  • Mayonnaise

    6 Tbsp

  • Mushrooms

    5 piece

Cooking

step-0
Boil until tender veal, carrots, beets. All the ingredients for the vinaigrette cut into small strips, but Apple RUB on a large grater and sprinkle with lemon juice.
step-1
Make the filling sauce. Mix 6 tbsp of mayonnaise with lemon juice TM "Maheev" (always with lemon juice, if you use mayonnaise without lemon juice, then be sure to add the juice to the sauce!) 1H. L. table of horseradish and 1/2 tsp Russian mustard.
step-2
For a beautiful flow of salad I cut from a-liter plastic bottle ring with a height of 7 cm On a plate put 2 lettuce leaves and put a plastic ring. The first layer spread the beets and cover with sauce, then - salted herring.
step-3
Next - the Apple and cover with the sauce.
step-4
Layer celery, meat and cover with sauce.
step-5
Further - marinated mushrooms
step-6
Carrots to put on top and cover with the sauce.
step-7
Pickled gherkins lay the last layer.
step-8
On top decorate with halves of quail eggs, decorated with red caviar.
step-9
What a bitter word - "resignation"... Especially when set aside from the Affairs of state, which was accustomed to give his life, Rada about the welfare of Russia. However it lasted not long, soon called the birthplace of celebrated commander field Marshal Kutuzov under its banner. And this brief bitter period in his life would have been completely forgotten if the memory of it left a little culinary masterpiece - the vinaigrette a La Coutouzov known to visitors of the most expensive restaurants in the world.
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