Chapter XVII · Roasts and Salads · No. 2013
2013—Salade Mignon
Take equal quantities of shelled shrimps’ tails, artichoke-bottoms, cut into dice, and very thin slices of black truffle arranged to form a border. Season with highly-seasoned mayonnaise sauce with cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2013, p. 621. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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