3875 Salade Tosca

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is composed of equal quantities of cooked white of chicken, white truffle, and white of celery together with a slightly lesser amount of Parmesan cheese, all cut in dice.

Dressing: oil and vinegar combined with a little Sauce Mayonnaise and well flavoured with mustard and anchovy essence.