Chapter XVII · Roasts and Salads · No. 2009

2009—Jockey-Club Salad

Take equal quantities of asparagus-heads and a julienne of raw truffles; the two should be seasoned separately some time in advance.

Cohere, when about to dish, with a very little highly-seasoned mayonnaise sauce.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2009, p. 620. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →