Olivier based on a recipe from 1894
We are all used to a simplified version of the Olivier salad - with sausage, pickles and green peas. But few people know what the real Olivier was. Of course, in the Soviet years, the recipe was transformed almost beyond recognition. The "bourgeois" hazel grouses left him, they also refused from crayfish necks, and fresh cucumbers were replaced with pickles - since the hostess filled the cellars with homemade preparations of this product. Homemade mayonnaise based on olive oil with the addition of Worcestershire sauce has been replaced with regular store-bought mayonnaise. But turning to history is always interesting. That's why I came up with this recipe. It does not pretend to be 100% similar to the original source, but it gives freedom of imagination and certainly will not leave indifferent those who try this Olivier.
- hazel grouse (or homemade chicken, or partridge, or 2 quails) 1 pc.
- cancerous necks (or langoustines) 300 g
- potatoes 3 - 4 pcs.
- fresh small cucumbers 3 pcs.
- pitted olives 80 g
- small purple onion 1 pc.
- quail eggs 7 pcs.
- greens (parsley, dill, lettuce) to taste
- for boiling poultry:
- carrots 1 pc.
- onion 1 pc.
- black peppercorns 5 pcs.
- salt to taste
- bay leaf 1 pc.
- for cooking crayfish or langoustines:
- salt, peppercorns to taste
- medium bunch of dill 1 pc.
- for the sauce:
- quail eggs 5 pcs.
- olive oil 150 ml
- table mustard 2 tsp
- lemon juice 1 tsp.
- salt 1 tsp
- sugar 1 tsp.
- a mixture of allspice and hot peppers in the mill to taste
- Worcestershire sauce 1 tbsp