3840 Salade Isabelle

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take equal quantities of 1) finely sliced truffle, white of celery and raw mushrooms and 2) finely sliced cooked artichoke bottoms and potatoes.

Dressing: oil and vinegar with the addition of chopped chervil.