Les Achards

Hors-d’œuvre of Vegetables

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Les Achards is another popular hors-d’œuvre. It is composed of all kinds of vegetables, well washed and peeled, and cut in very small pieces. The vegetables generally used are carrots, cabbage, French beans, cauliflower, the palm-tree cabbage, or that of the coconut tree. The vegetables are all soaked separately in salted water for 24 hours. They are then thoroughly drained, and put in alternate little stacks in a deep dish. Pour over them boiling oil, flavoured with sliced onions, a good pinch of saffron, well seasoned with salt, pepper and chilli pepper. They should stand in this marinade for two days.