Chapter XVII · Roasts and Salads · No. 2019
2019—Salade Rachel
Take equal quantities of sticks of celery, raw artichoke-bottoms, truffles, potatoes, and asparagus-heads, all, except the latter, being cut julienne-fashion.
Slightly cohere the salad with mayonnaise sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2019, p. 622. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →