Chapter XVII · Roasts and Salads · No. 1999
1999—Salade Andalouse
Peel and quarter some small tomatoes; cut some mild capsicums julienne-fashion; cook some rice plainly in salted water, keeping each grain separate; add a little crushed garlic and chopped onion and parsley.
Season with oil and vinegar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1999, p. 618. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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