Chapter XVII · Roasts and Salads · No. 2026
2026—Salade Victoria
Take equal quantities of spiny-lobster trimmings, asparagus-heads, truffles, and cucumbers—all cut into dice.
Season with a mayonnaise sauce, combined with the spiny-lobster’s creamy parts and a purée of coral.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2026, p. 623. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →