Chapter XVII · Roasts and Salads · No. 2027
2027—Salade Waldorf
Take equal quantities of russet apples and celeriac, both cut into dice, and halved and peeled walnuts, soaked in fresh water for one-quarter hour, and well drained.
Season with clear mayonnaise sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2027, p. 623. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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