Chapter XVII · Roasts and Salads · No. 2005
2005—Salade d’Estrées
Take equal quantities of curled celery and a moderately small julienne of raw truffles. Season, when about to dish up, with a mayonnaise sauce with mustard, slightly flavoured with cayenne.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2005, p. 619. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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