1034 Salade Bergerette

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

cooked rice, slices of hard-boiled egg, chopped chives; lightly mix with whipped cream with the addition of salt and pepper. This salad may be additionally flavoured with grated horseradish, curry powder or mustard etc.

Part of