Chapter XVII · Roasts and Salads · No. 2014
2014—Salade Monte-Cristo
Take equal quantities of lobster-meat, cooked truffles, and potatoes and hard-boiled eggs in dice, and arrange them in distinct heaps.
In their midst place the very white heart of a lettuce. Season with mayonnaise sauce with mustard, and add some chopped tarragon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2014, p. 621. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →