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Composed Salads

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
Unless they are being completely finished in the kitchen, composed salads are presented without mixing the ingredients. The various items which go to make the salad should be seasoned separately and arranged in separate bouquets.
The arrangement of a composed salad may be completed with a border of either beetroot, hard- boiled egg, gherkins, truffle, etc. There is no set pattern and the arrangement is inspired by the ideas and good taste of the cook. The practice of moulding composed salads is not recommended because if the appearance is not enhanced, neither is the taste, which in fact may lose a lot.

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