Chapter XVII · Roasts and Salads · No. 1993
1993—Potato Salad
Cut some long, fair-sized potatoes, cooked in salted water and lukewarm, to the shape of corks, and divide up the latter into thin roundels.
Season with oil and vinegar, and add some chopped herbs.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1993, p. 617. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →