Olivier capital salad - recipe with photo on Mcooker: best recipes

Capital olivier salad

Category: Cold meals and snacks

Kitchen: Russian

Ingredients
boiled potatoes	60 g
pickled or pickled cucumbers or fresh	40 g
green salad	10 g
crayfish necks (boiled crabs)	10 g
chicken eggs	2 pcs.
mayonnaise	70 g
sauce
pickles	10 g
olives for decoration	10 pieces.
boiled turkey or chicken (breast fillet)	60 g

Cooking method

We cut everything at random, season with mayonnaise sauce, if you wish, you can add the "Southern" tomato sauce - if you find it in stores, I did not find it.
We spread it with a slide, decorate it with crayfish tails on top - I didn't find it in the store either, so I did with crabs, and pickles - I did it with canned green peas and boiled carrots.

Note

"It is said in those adoring the secrets of the media and on the Internet that the creator of the salad, Lucien Olivier, who rests in the Vvedenskoye (former German) cemetery in Moscow, took the recipe with him to the grave. But if the recipe was buried together with the author, why then in our country not one the holiday is not complete without the preparation of a salad named after him, which has become not only an indispensable part of the family festive table, but also a part of Russian culinary history? Let's try to figure out where the secret is, and where is its visibility.

First there was a salad that was invented by the French chef Lucien Olivier, one of the owners of the Hermitage restaurant, located in the house where the theater is now. Very soon Moscow food lovers began to call this dish by the name of the owner, despite the fact that Olivier himself called it "Game Mayonnaise".

In 1899, Pelageya Pavlovna Aleksandrova-Ignatieva (1872-1953), a teacher of culinary skills at the Imperial Women's Patriotic Society, published the main work of her life - the book "Practical Foundations of Culinary Art", which went through twelve editions, the last of which was in the printing house of the Financial Department of the Leningrad Governmental Executive Committee in 1927 year. It was not only a real textbook on the art of cooking, but also a monument of the era, which preserved for us the cooking techniques and recipes of those times. Among the list of recipes, it also contains Olivier salad.
Once again the salad recipe appeared in 1899 in the book by K. K. Morokhovtsev "A complete gift for young housewives." The clearly invented name of the author and the title of the book suggest that it is a typical example of existence on the promoted brand “Elena Molokhovets. A present for young housewives. " The appearance of this and similar editions forced E. Molokhovets, in whose book the recipe for Olivier salad is absent, to put an autographed stamp on the first page of his editions.
The newly-minted gift to housewives at number 769 contains a recipe for Olivier salad, for the preparation of which are used hazel grouses, potatoes, veal tongue, pressed caviar, lettuce leaves, boiled crayfish or canned lobster, pickles, soy-kabul, provencal sauce, fresh cucumbers, capers eggs.

Another revival of the legendary salad called "Metropolitan" happened in the thirties of the XX century in a restaurant "Moscow"whose cooks may have remembered the taste of real Olivier. Haute cuisine connoisseurs who survived by that time argued that this salad had little difference in taste from its famous predecessor.

And in the "Book about tasty and healthy food", which was published in 1939 and became the first big cookbook in the USSR, you can find a recipe for Olivier salad, hiding under the modest name "Game salad".

In the end, the salad disappeared from the pages of cookbooks, completely out of the control of restaurant chefs and, retaining only three ingredients of real Olivier: potatoes, cucumbers and boiled eggs, continued to live in the vast country. The most common composition of Olivier salad, which you will be treated to in almost any home, includes six ingredients: boiled potatoes, hard eggs, boiled sausage or chicken, pickles, fresh or pickled cucumbers, green peas, mayonnaise. "
Source: Journal "Science and Life".