Original Olivier Salad (1862 Recipe)
ID: e29c4a3c...
A luxurious reconstruction of the original 19th-century Russian salad created by Lucien Olivier. Unlike modern versions, this features game meat, crawfish, caviar, and a unique spicy 'Kabul' sauce base.
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🍳 烹饪流程
Poach quails with aromatic spices and shred the meat. → Prep the vegetables by cubing boiled potatoes and fresh cucumbers. → Whisk together a spicy Kabul-style sauce and homemade tarragon mayonnaise. → Set a meat stock jelly (Lanspik) and cut into decorative cubes. → Combine everything in a crystal bowl and garnish with crawfish and caviar.
烹饪步骤
简要烹饪顺序
Poach quails with aromatic spices and shred the meat. → Prep the vegetables by cubing boiled potatoes and fresh cucumbers. → Whisk together a spicy Kabul-style sauce and homemade tarragon mayonnaise. → Set a meat stock jelly (Lanspik) and cut into decorative cubes. → Combine everything in a crystal bowl and garnish with crawfish and caviar.
开场介绍
A luxurious reconstruction of the original 19th-century Russian salad created by Lucien Olivier. Unlike modern versions, this features game meat, crawfish, caviar, and a unique spicy 'Kabul' sauce base.
步骤 1
Prepare the poaching liquid with water, smoked salt, rosemary, bay leaves, and crushed juniper berries. Poach the quails on low heat for 15 minutes. Once cooled, shred the meat but set aside the tiny drumsticks for garnish.
步骤 2
Boil the waxy potatoes, peel, and cube them. Peel and cube the fresh cucumber. Mix the potatoes, cucumber, shredded quail meat, olives, and capers in a large bowl.
步骤 3
Create the 'Kabul' sauce imitation by mixing Worcestershire sauce, soy sauce, and a few dashes of Tabasco for heat.
步骤 4
Make the mayonnaise by combining egg yolk, Dijon mustard, tarragon vinegar, water, and oils in a tall container. Use an immersion blender to emulsify until thick.
步骤 5
Mix the fresh mayonnaise with the prepared Kabul sauce, then pour over the salad base and toss thoroughly.
食材清单
重要提醒
The original recipe uses fresh cucumber; pickles were only a winter substitute in the 1800s.
Using an immersion blender is the fastest way to achieve a stable, thick mayonnaise.
The 'Kabul' sauce is essential for the historical flavor profile, providing a spicy, savory kick missing in modern versions.
Ensure the Lanspik (stock jelly) is kept cold until the very moment of serving so it doesn't melt.
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