Chapter XVII · Roasts and Salads · No. 2015
2015—Salade Niçoise
Take equal quantities of French beans, potato dice, and quartered tomatoes. Decorate with capers, small, stoned olives, and anchovy fillets.
Season with oil and vinegar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2015, p. 621. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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