Chapter XVII · Roasts and Salads · No. 2003
Built upon: No. 273Blanchings
2003—Salade Danicheff
Take equal quantities of sliced and No. 273, Blanchings celeriac, thin roundels of potatoes, slices of artichoke-bottoms, strips of raw mushrooms, and green asparagus-heads, and arrange them in heaps.
Deck with crayfishes’ tails, hard-boiled eggs, and truffles. Season with mayonnaise sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2003, p. 619. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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