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).