How to decorate Olivier for the New Year and other holidays?

The history of salad, popular not only on New Year's Eve, but also on other Russian holidays - Olivier - has its roots in the XIX century. On Russian soil, the French cook was the first to prepare this meat appetizer. Alien for the Russian taste, the dish immediately became a favorite delicacy of the intelligentsia. Today this salad has undergone a number of changes and does not cause such enthusiasm because of its popularity and accessibility. Now, in order to somehow surprise the guests, one has to impress with their serving of the dish. It remains to come up with how to decorate Olivier for the spectacular appearance of the "king of salads"?

Origin

It's no secret that the first chef who came up with the original combination of ingredients in a meat salad was a Frenchman. He kept a tavern with the cultural name "Hermitage". The name of the tavern was not related to the St. Petersburg Museum, it translated from French meant "a secluded place". Visitors to an upscale establishment were noblemen.

Question: "How to decorate a salad with Olivier?" The chefs of the inn did not then arise. The dish was served from unmixed ingredients: the products were laid out in layers or separately laid out on a plate.

Today, a salad familiar to everyone can be found in different interpretations, and all because after the death of the owner of the inn Lucien Olivier nobody knew the real recipe for this quest. Of course, the predecessors of the French chef tried to reproduce it, and the most approximate recipe for the original was published in the cookbook of 1897.

In the Soviet restaurant "Moscow" in the thirties of the XX century, Ivan Mikhailovich Ivanov invented a salad of available ingredients, which became a likeness of Olivier. He was dubbed "Metropolitan".

The "royal" recipe

How to decorate Olivier, photo, description, cutting technique - for a modern hostess this is accessible information, not that the recipe for a classic dish in tsarist Russia. But nevertheless there were also craftsmen who maximally repeated the taste of the salad.

Ingredients of the tsarist time were as follows:

• Hazel grouses;
• Veal tongue;
• salad;
• Boiled crawfish;
• black caviar;
• Pickles;
• fresh cucumbers;
• Eggs, capers, soy cabbage.

The dish was dressed with sauce based on French vinegar, olive oil and egg yolks.

The list, headed by ideologically intolerant hazel grouses, clearly did not resemble the products of the worker-peasant class. Therefore, during Soviet times, the chef Ivanov was replaced by royal products with affordable products. Then there was no thought: "How to decorate Olivier?" One of his appearance at the New Year's table was a luxury.

Modern interpretation of the dish

For workers and peasants, the ingredients of the royal meat salad recipe were alien, and even more so the black caviar, crayfish, pickles. New Year's dish combined potatoes, carrots, boiled sausage, pickled cucumbers, eggs, green peas and mayonnaise.

All members of the family were running around looking for scarce salad products, and after their acquisition, ideas no longer arose: "How to decorate Olive for the New Year?" Peas and mayonnaise were bought far before the holiday and were stored under the inviolable slogan: "This is for the New Year!"

In today's society, it's easy to get these ingredients of meat snacks, and the appearance of a salad on the festive table does not surprise anyone. Here are the advanced housewives and are looking for the options for "how beautifully to decorate the salad olivier", to give the dish refinement.

Carrots: put or not?

Many culinary amateurs, preparing olivier, wonder about the necessity of the presence in it of an ingredient such as carrots. Indeed, the Soviet list of products at least somehow is analogous to the royal ingredients of the search. Except for potatoes and carrots. But if the presence of potatoes can be explained by an attempt to make the dish satiated, then the insignificant presence of boiled carrots in it is not entirely clear.

There is a legend that resourceful chefs replaced orange crabs and crabs, which were present in traditional Olivier. So, the presence of cooked carrots in a favorite salad was not an obligatory ingredient, but desirable. However, if there is a question about how to decorate a salad with Olivier, then the presence of a bright root vegetable should not be doubted, since with a carrot the dish becomes more noticeable.

Fineness of preparation

No matter how beautifully the salad is served, the impression of the dish may fade from the lack of taste or the correct consistency in it. The popularity of the dish is great, so it is being prepared for an unjustifiably large amount, which is an unreasonable transfer of products. The volume of salad is recommended to be calculated based on the number of invited guests equal to the average number of potatoes. That is, if you plan to take 5 people, then for Olivier you need to prepare 5 potatoes.

To ensure that the future dish does not look like porridge, it is necessary to boil carrots and potatoes pre-cleaned and cut into equal cubes. In the water, which will be brewed nightshade, it is recommended to add vinegar (one teaspoon). He will save the vegetable from crumbling, and the question: "How to decorate olive, and not porridge?" Will be relevant.

As a meat for this finding it is better to choose beef. And boil it after water boils, then the juiciness of the meat will remain inside the piece.

It is important to cut foods with one technique. For branweed, that is, potatoes, meat, carrots, pickled cucumbers and eggs should be smeared with even cubes.

Filling and storage methods

If before the holiday the hostess is tormented by thoughts about how to decorate the salad with olivier, then after the feast, the question is: "How can it be all that is beautiful to eat so that it will not be lost?" To avoid such a situation, it is recommended to form a feed not from the whole part of the prepared salad. If so it turned out that after the unification of all products, the Olivier basin came out, then it is not worth sculpting from the whole mass of trees, sticks and thematic animals.

An economic option for serving salad are canapés or boats. They can be quickly issued at any time, and such a snack will be individually one-time. That is, there is no common plate of a seasoned dish, which after the holiday is subject to disposal.

It is recommended that eggs and mayonnaise / olive oil be added to the salad just before decorating the olive, and the rest of the lettuce is better left in the refrigerator without the listed products, then its shelf life will last up to three days.

Restaurant serving

The home table layout is slightly different from the restaurant setting. And this applies not only to cutlery, but also to decorating dishes. Presentation of salads by chefs of high cuisine is more refined: they do not have snacks in the form of any animal, which is very popular in the home.

But the question remains the same: "How to decorate Olivier?" The photo of the restaurant presentation of this salad is impressive with its genius and aristocracy. The most affordable in the home version is the option of serving snacks with a molding ring. His absence is not a cause for grief. The ring can be obtained by cutting a plastic bottle from both sides. When it is ready, it remains only to put an improvised ring on a flat plate and fill with dressed salad, and before serving, the "bottle" device needs to be removed. The circumference of the obtained penis can be decorated with halves of boiled eggs.

How to decorate Olivier for the New Year?

Eating options for serving salads are considered an alternative to a common dish. Olivier is no exception. This is not only a way to extend the shelf life of the prospect, but also a cunning method - not to allow overeating.

How to decorate Olivier for the New Year in a snack version?

1. Serve in the wine glasses. In the wine glasses, a salad laid out layer by layer looks very original. In addition, it takes up less space on the table than a plate.
2. In cucumbers. It is necessary to cut fresh cucumbers along and to clean the pulp with a teaspoon. It remains to fill the vacant space with a salad.
3. In the baskets. You can bake the forms yourself for Olivier, but the purchase of a basket will be an excellent substitute.
4. In pita bread or lettuce leaves.

Children's table: how beautifully to decorate Olivier?

How often adults try to deceive the child by trying to eat something! One of these tricks is the design of dishes in the form of fairy-tale heroes or animals.

Olivier children can be served in the form of fly agarics in the egg. Also, the salad looks good and appetizing in the form of a Christmas tree, decorated with peas and corn. Children's delight is provided at the sight of a mouse from traditional Olivier. The ears, tail and legs of the animal can be cut out from boiled sausage. Any form of salad will already give the dish originality and will cause appetite in children. At the discretion of parents: it is better to fill the children's olive with mayonnaise, but with sour cream.