Chapter XVII · Roasts and Salads · No. 2004
2004—Salade Demi-Deuil
Take equal quantities of a julienne of potatoes and a julienne of very black truffles. Decorate with rings of truffle girding small roundels of potato, and rings of potato girding small roundels of truffle. Alternate the two forms of rings.
Season with a mustard sauce with cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2004, p. 619. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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