3873 Salade Saint-Sylvestre

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Half the total amount of this salad is composed of celeriac cut into coarse Julienne and half cooked and the other half is a mixture of equal amounts of cooked artichoke bottoms and mushrooms both sliced, and truffle and hard-boiled egg white both cut into Julienne.

Decorate with slices of potato having a small round of truffle in the centre and Pluches of chervil.

Dressing: thin Sauce Mayonnaise made with hard-boiled egg yolks, and containing chopped walnuts.