1118 Vinaigrette*



Take various cooked meats: game or wild fowl; veal or beef; or boiled fish, such as sturgeon, pike, or salmon. Add 1–2 boiled or baked beets, 1 spoon cornichons, 1 salted or fresh, large, peeled cucumber, 1 herring, 2 hard-boiled eggs, 5–6 marinated saffron milk-cap mushrooms, 1 spoon pickles, 5–6 boiled, finely chopped potatoes, 2 spoons capers, 3 spoons sauerkraut, ½ glass white beans, boiled in salted water, and 20 pitted olives.

Cube all these ingredients and pour on mustard sauce, made by mixing together salt, pepper, ½ glass or more vinegar, about 2 spoons olive oil, spoons prepared mustard, and 2–3 pieces sugar, if desired. Mix the sauce with the vegetables, arrange on a platter, and surround with attractively sliced boiled potatoes and beets. Place parsley all around or decorate with variously colored aspic, lemon, and hard-boiled eggs.

For fast days, omit all meat and dairy products.

*Internationally this salad and others like it have become known as “Russian salad,” while in Russia they are often called “Olivier salad,” after the French chef of that name who in the 1880s ran a fashionable Moscow restaurant called the Hermitage. (See Chamberlain, The Food and Cooking of Russia, 51–53.)