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

Almost every Russian loves the usual salad "Olivier", made from such inexpensive ingredients as green peas, doctor sausages, 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 exquisite, excellent taste.

History of the creation of salad "Olivier"

The recipe for this delicious snack was coined in 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, harmoniousness and therefore fell in love with all visitors to the restaurant "The Hermitage". Subsequently, many cooks tried to repeat the recipe for an 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 find out 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 secret the recipe for preparing his crown dish. 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 piquant, lightly sauce (mayonnaise of own production). The dish was decorated with a composition of boiled potatoes, quail eggs and gherkins. One day the chef noticed that the visitors to the restaurant were mixing all the ingredients with a spoon, breaking the original "design", and then with 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 lot of variations of this dish. The modern salad "Olivier" is called "Russian" otherwise. 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 added 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 of 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 cucumber (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, we'll deal with the bird and veal tongue. Wash and, if required, 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, onions, salt and spices to the broth. After the due time we'll get grouse and veal tongue out of the water. Cool the meat and clean it. With the bird 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, we cool them and clean them.

Cut all the ingredients and make a dressing

We will tell further, how to prepare a real salad "Olivier". We select for a snack a deep bowl. Rew and add the salad leaves to 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.

Let's leave our dish alone and make mayonnaise sauce. Raw yolks, mustard and salt are disturbed by a whisk. In a thin stream, pour olive oil to these ingredients, thoroughly 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 make 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;
• Pickled 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" involves the use of a special salad dressing, which requires 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: 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 vegetable 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 1.5-2 hours 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. Place all ingredients in a deep container and gently mix.

Everything, almost ready, is 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 crayfish neck. Bon Appetit!