What is the recipe for the old salad "Olivier"? How to prepare a salad "Olivier" according to an old recipe?

Almost every Russian loves an ordinary salad"Olivier", made from such inexpensive ingredients as green peas, doctor's sausage, boiled potatoes, carrots, chicken eggs and pickled cucumbers.

In fact, a century ago this dish was prepared differently, from more expensive components. It was considered a real delicacy and was distinguished by its exquisite, excellent taste.

History of the creation of salad "Olivier"

The recipe for this delicious snack was coinedin the second half of the 19th century by Lucien Olivier - a famous French chef. He settled in Moscow and in 1860 on Trubnaya Square opened a first-class restaurant called "The Hermitage". It is believed that it was Lucien who came up with a great snack, which became a real work of art.

Its taste amazed with its refinement,harmonious and therefore pleased every visitor to the restaurant "Hermitage". Subsequently, many cooks tried to repeat the recipe of the old salad "Olivier". But they, not knowing all the secret ingredients, and most importantly - the way of making an unparalleled white sauce with mustard, were defeated. To taste a wonderful salad "Olivier", a real French, it was possible only in the famous Lucien restaurant.

How did Lucien Olivier prepare the salad himself?

The French cook zealously kept a secret recipepreparing your own key meal. Initially Olivier submitted it as follows. Cooked fillets of partridges and hazel grouses were shifted by layers of jelly made from broth, and placed in the center of the dish. Around were laid cooked crayfish neck and slices of tongue. All this "beauty" was poured with spicy, lightly sauce (mayonnaise of own production). The dish was decorated with a composition of boiled potatoes, quail eggs and gherkins.

Once the cook noticed that the visitors of the restaurantmixed with a spoon all the ingredients, breaking the original "design", and then with an appetite they ate the resulting mass. So the recipe for the old salad "Olivier" has changed. Lucien began to serve the dish, mixing all the ingredients in advance and lavishing them generously with Provencal sauce.

Recipe for an old salad "Olivier": the necessary ingredients

There are a huge number of variations of thisdishes. Modern salad "Olivier" is otherwise called "Russian". Modified for real Russian realities, the salad has lost its sophistication and has become a very common snack, the taste of which is familiar to everyone from childhood. Meat of partridges and grouse was replaced by inexpensive boiled sausage. Cancer necks, veal tongue, black caviar and were completely excluded from the recipe. Instead they began to add boiled carrots and canned peas. Of course, the modern modification is delicious, but a little "boring". Therefore, we will tell you how to make a delicious snack, using the recipe for an old salad "Olivier".

So, to prepare this delicious dish you will need the following ingredients:

veal tongue - 1 piece;
three hazel grouses;
black sticks caviar - 80-100 g;
potatoes 4 pcs .;
lettuce leaves - 200 g;
boiled crayfish - 30 pcs .;
pickled cucumbers (gherkins) 180-200 g;
Fresh cucumbers - 2 pcs .;
capers - 100 g;
quail eggs - 6 pcs.

For mayonnaise sauce, you need these components:

white wine vinegar - 1 tbsp. l .;
egg yolk - 2 pieces;
olive oil - 6 tbsp. l .;
mustard sharp - 1 tsp;
a pinch of ground pepper;
salt;
garlic powder.

Salad "Olivier" (real recipe): cooking technology

First, let's start with a bird and calf tongue. Wash and, if necessary, gut the carcass of hazel grouses. By the way, if you do not have the opportunity to purchase this game, you can replace it with quail. After processing, the bird is placed in a pot of water and cooked for an hour and a half. Do not forget to add the onions and salt to the broth to taste.

While hazel grouses are being prepared, we will study the language. Wash it and cook it for two hours, adding carrots, onion, salt and spices to the broth. After the due time we will get grouse and veal tongue out of the water. Cool the meat and clean it. With the birds we remove the skin, bones, leaving only the fillets. The tongue is cut into small pieces. Now cook crayfish until ready, we pull it out of the water, cool it and clean it. Next in turn are potatoes and eggs. We boil them, cool them and clean them.

Cut all the ingredients and make a dressing

Tell us how to prepare a real salad"Olivie". We select for a snack a deep bowl. We tear it and put salad leaves into it. We clean fresh cucumbers from the skin and cut them into cubes. Marinated cornichons and capers are crushed. We put everything in a salad bowl. We also place the prepared veal tongue and the chopped meat of grouse. Quail eggs shred on small pieces.

We leave while our dish alone and domayonnaise sauce. Raw yolks, mustard and salt are disturbed by a whisk. With a thin stream, we pour olive oil to these ingredients, carefully kneading the mass until it thickens. Add to the sauce vinegar, ground pepper and garlic powder. Everything, mayonnaise is ready.

We dress the sauce with our salad "Olivier". This recipe assumes the decoration of the dish with black caviar and crayfish. That's all, a delicious snack is ready. Now you know how to prepare a real salad "Olivier". As you can see, this is not difficult, the main thing is to buy all the necessary ingredients and make homemade mayonnaise sauce. Bon Appetit!

Another version of the salad "Olivier" to your festive table

If you want to pamper your household with a delicious dish, prepare a salad "Olivier". The real French recipe is this. To create this culinary masterpiece you will need the following products:

quail eggs - 6 pcs .;
potatoes - 3-4 pieces;
quail - 3 pieces;
pickled cucumbers - 2-3 pcs .;
Fresh cucumbers - 2 pcs .;
veal tongue - 200 g;
carrots - 2 pieces;
marinated capers - 100 g;
champignons - 100 g;
canned cervical collars - 50 g;
salmon roe - 30 g;
olives - 50 g;
chives onion 20 g.

Recipe for an old salad "Olivier" suggestsuse of special salad dressing, for the preparation of which you will need olive oil - 100 ml, egg yolks - 3 pcs., vinegar wine - 2 tsp. You also need lemon juice - 2 tsp, Dijon mustard - 1 tsp, salt and pepper to taste.

The process of preparing an excellent snack

The ancient recipe "Olivier" is as follows: potatoes in a uniform and carrots boil, cool, clean and then cut the vegetables into cubes. Eggs boil in boiling water for 5 minutes, cool and clean. Cut the yolks and squirrels from three eggs in large pieces, and the remaining proteins in half (they will be needed to decorate the salad). Quail the carcasses of quails, wipe them with a paper towel, cover with oil, pepper and salt. Place the bird in a frying pan and fry it over a large fire for 7 minutes until a golden crust is formed. Then place the quail for 15-20 minutes in the oven, preheated to 180 ° C. After baking, cool the bird, separate the meat from the skin and bones, cut it into cubes.

We serve Olivier to the table

Veal tongue wash and boil for 1.5-2hours in salted water. Then cool it and cut into small pieces. Chop the salted and fresh cucumber (without the skin), as well as the olives. Canned canola cuts in large pieces, you can in two parts. In a dry frying pan, lightly brown the capers. All ingredients are placed in a deep container and gently mix.

Everything, almost ready for our salad "Olivier". An ancient recipe assumes the preparation of an original mayonnaise dressing. In a bowl, beat whisk egg yolks, adding salt, mustard, and pepper to them. Pour in the olive oil while continuing to beat. Then add lemon juice and wine vinegar. Pour the sauce over the salad. Serve the dish to the table, decorated with egg whites with caviar, chives, champignons, lightly fried in a frying pan, and cancer cervix. Bon Appetit!

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