Chapter XVII · Roasts and Salads · No. 1998
1998—Salade Américaine
Peel and press some tomatoes, and cut them into thin slices; cut some potatoes into thin roundels, and prepare a short julienne of celery.
Decorate with roundels of hard-boiled eggs and thin onion rings.
Season with oil and vinegar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1998, p. 618. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →