Russian Salad

Salade a la Russe

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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  • 2 Carrots
  • 2 Parsnips
  • A Cupful of Cold Minced Fowl
  • 6 Anchovies, Boned
  • A Dozen Olives
  • 3 Caviares
  • A Tablespoonful of Sauce a la Tartare
  • A Teaspoonful of Mustard
This salad is made of cooked Carrots, Parsnips, Beets, cold Roast Beef, cold Ham, a Truffle (if it can be afforded), all cut into fancy or dice-shaped pieces. Use one ounce of each of the meats, or simply one cup of cold minced fowl, as it may not be convenient to have all these meats at hand in households. Add six boned Anchovies, one dozen Olives and three Caviares, and serve with a Sauce a la Tartare, or with a French Salad Dressing, to which mustard has been added. It is a heavy Salad.