1051 Salade Provençale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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cooked rice, small quarters of peeled tomatoes seasoned and sautéed in oil with a little crushed garlic and chopped parsley, large dice of eggplant also sautéed in oil and diced fillets of anchovy; lightly mix with Vinaigrette.