Chapter XVII · Roasts and Salads · No. 2012
2012—Salade Lorette
Take equal quantities of corn salad, and a julienne of beetroot and celery. Season with oil and vinegar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2012, 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 →