3829 Salade Danicheff

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take equal quantities of 1) asparagus tips cooked fairly firm, boiled celeriac and potatoes and 2) raw artichoke bottoms and raw mushrooms—all these ingredients should be thinly sliced. Arrange all these ingredients in bouquets and decorate with crayfish tails, hard-boiled eggs and slices of truffle.

Dressing: thin Sauce Mayonnaise.