Macédoine Niçoise

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take the wing of a cold roast chicken, two slices of lean ham, a slice of mortadelle and three fillets of smoked herrings in oil; cut all these in thin long slices, julienne-like. Also cut in thin pieces the white of two hard-boiled eggs, one beetroot, two or three cold boiled potatoes, half an apple, a little celery, some sweet pepper, a few olives, and the heart of a lettuce.

This mixture should be well seasoned, dressed with a sauce Ravigote, and served as hors d’œuvre for luncheon in a hollow dish decorated all round with chopped yolks of egg.