3836 Salade Francillon

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is composed of: 1) half the total amount of boiled potatoes sliced whilst still warm and marinated with Chablis wine, 2) a quarter of bearded mussels which have been cooked with a little celery and 3) a quarter of slices of truffle.

Additional Dressing: good quality oil and vinegar.