3849 Salade Mascotte

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take equal quantities of green asparagus tips, hard-boiled gull’s eggs, small cocks’ kidneys, slices of truffle and crayfish tails. Decorate the salad to choice using some of the ingredients.

Dressing: Sauce Moutarde à la Crème.

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