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Emily Netuzed recipe book, August 1874
Page 90
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Russian Salade [Duelos?] Cut up ham, tongue, mushrooms & anchovies in dice & peas, french beans, turnips, carrots in the shape of beans "Gherkins" & truffles cut in rounds cut up parsley, chervil, tarragon & capers very finely. Have ready some good mayonnaise sauce with a few grains of cayenne mix all the vegetables well in the sauce & put them in the centre of a wall of aspic. Cut up 2 or 3 hard boiled eggs in quarters & put round the salad A little mayonaise sauce finished with french mustard may be sent w/in a sauce boat
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Russian Salade [Duelos?] Cut up ham, tongue, mushrooms & anchovies in dice & peas, french beans, turnips, carrots in the shape of beans "Gherkins" & truffles cut in rounds cut up parsley, chervil, tarragon & capers very finely. Have ready some good mayonnaise sauce with a few grains of cayenne mix all the vegetables well in the sauce & put them in the centre of a wall of aspic. Cut up 2 or 3 hard boiled eggs in quarters & put round the salad A little mayonaise sauce finished with french mustard may be sent w/in a sauce boat
Szathmary Culinary Manuscripts and Cookbooks
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