Chapter XVII · Roasts and Salads · No. 2000
2000—Salade Belle-Fermière
This salad consists of curled celery and equal quantities of plain-boiled potatoes, beetroot, and capsicum—all these vegetables cut julienne-fashion, the celery measuring one-third, and the other ingredients two-thirds of the whole.
Season with mustard sauce with cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2000, p. 619. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →