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Legends "Olivier": nine famous salad recipes for New Year's table

What a New Year without the smell of tangerines, eternal "Twist of Fate" and no less eternal salad "Olivier"? You grimaced again, "Olivier" ... Yes, we insist. Although New Year's table can and should vary in different fashion and exquisite dishes, without the protagonist of this evening is not enough.

This salad gets its name in honor of its creator, chef Lucien Olivier, hold in Moscow in the early 60-ies of the XIX century Parisian cuisine restaurant "Hermitage". Abroad it is known as "Russian salad", "Potato Salad" (Potato salad, but without meat and peas). Sometimes referred to as Olivier salad or meat rasolom (in Latvia - rosols). The earliest published recipe salad Olivier, is given in the journal "Our Food" for the number 6 31 1894 year in March.

1. Prescription century ago


Grouse - 1 / 2 pieces. Potatoes - 3 pieces. Cucumbers - 1 thing. Salad - 3-4 sheet. Provence - 1,5 table. spoon. Cancer of the cervix - 3 pieces. Lanspik - & frac14; glass. Capers - 1 teaspoon. Olives - 3-5 pieces.

Cut blankets fillet roasted grouse and a good mix with boiled blankets, not floury potatoes and slices of fresh cucumber, add capers and olives and pour plenty of mayonnaise sauce with the addition of soy Kabul. Cool, shift into a crystal vase, arrange crayfish, leaves lettuce and chopped lanspikom. Serve very cold. Fresh cucumbers can be replaced by large gherkins. Instead, grouse, you can take the veal, chicken and partridge, but the real appetizer Olivier prepares all means of grouse.

The enigmatic lanspike turned out to be in check with cubes of frozen jelly from the broth, in old books there is even a recipe for its preparation, though not from a bird, but from veal: "An ordinary lanspeak is prepared from veal legs or a veal head, removing the latter from the brain and tongue. For each pound of legs and heads, it is necessary to pour three glasses of cold water and put the right amount of roots, cook for about seven hours at a light fire, that is, until the time when the meat and bones turn out to be completely cooked.String the broth into a clean pan. soup, putting half a glass of eight glasses of broth, or even better a glass of Madeira or two glasses of white wine, a little lemon juice, a little bay leaf, cloves, peppers in peas. The resulting broth was not thick enough to be planted on high heat to the proper density. "Add a small amount of gelatin."

According to other sources, the original salad recipe is as follows: 2 grouse, veal tongue, a quarter pound of pressed caviar, half a pound of fresh lettuce, boiled crawfish 25 pieces, half a tin of pickles polbanki soy-Kabul, two fresh cucumber, a quarter pound of capers, hard-boiled eggs 5.

Mayonnaise mayonnaise must be prepared in French vinegar from the 2 1 eggs and a pound of olive (olive) oil. Curious as soy-Kabul, most likely - is a piquant sauce-KABUL, giving sharpness dishes based on meat broth, tomatoes, pepper and spice bouquet.

Self cooking grouse was no less exciting:

Ryabchikov fry in 1-2 centimeter layer of oil on a strong flame 5-10 minutes. Then put them in boiling water or broth (beef or chicken), add 150 ml Madera to 850 ml broth, 10-20 seedless puddings, 10-20 a small size of champignons and cook for 20-30 minutes on low heat under the lid. When the meat starts to separate slightly from the bones, season with salt, let it boil for another couple of minutes and turn off the flame. Place the pan with hazel groats, without pouring broth, into a large container of cold water and allow to cool. The purpose of this is to let the hazel-grouse meat cool down gradually. The fact is that when separated in a hot form the meat begins to dry up, and loses tenderness. However, it is necessary not to overdo and separate the warm meat - do not let the frostbite freeze, otherwise it will completely cease to be removed from the bones. Cut the meat wrapped in foil and place in a cold place. Broth after cooking mushrooms do not pour out - it will make a great soup! (if you do not find hazel grouses and decide to replace them with chicken, remember - chicken should be cut into 2-3 parts and cook a little longer - 30-40 minutes).

The Soviet version caper salad replaced with pickles and grouse - cooked sausage. Plus added peas and carrots used instead of crayfish.

2. Olivier with smoked fish


Salad forks 1, 100 g smoked tuna, 200 g smoked salmon in one piece, 1 pink grapefruit, avocado 1, 1 / 2 pomegranate, lime 2, 1 / 2 hours. Tablespoons pink pepper, olive oil, salt and pepper.


Avocados are cleaned, cut into cubes, sprinkle with lime juice. Salad thoroughly wash hands and tear. Salmon cut into cubes, tuna - thin slices. Arrange the salad, fish and avocado on plates. Sprinkle peeled pomegranate grains. Peel the grapefruit, remove the peel, cut into each slice of the 4, arrange on plates. Hammer sprinkled with pink pepper salad. Whisk lime juice with 6 Art. tablespoons butter, salt and pepper. To fill the salad just before serving.

3. Olivier with avocado


1 avocados, carrots 1, 3 medium-sized potatoes, pickled cucumber 2, 100 g canned green peas, fresh herbs (parsley, dill), 100 ml cream, 100 ml of vegetable oil, 2 Art. tablespoons freshly squeezed lemon juice, 1 hours. teaspoon mustard powder, 1 / 2 hours. spoons of salt, 1 hours. teaspoon of honey.


1. Potatoes and carrots boiled in their skins, peel.

2. Potatoes, carrots, avocados and cucumbers cut into small cubes. Add chopped greens and peas. Optionally, you can add chopped olives.

3. For the sauce: Mix in a blender 100 ml cream, 100 ml sunflower oil, 1 / 2 teaspoon salt, teaspoon of honey 1 hours, 2 art... tablespoons freshly squeezed lemon juice and 1 hours. teaspoon mustard powder.

4. Pour sauce chopped vegetables and mix gently.

4. "Olivier" with omelette


pike (boiled, without bones) - 200 g potatoes - 2 pieces, cucumber (salted) - 1 pieces, mayonnaise -. 1 / 2 glass. For the omelet: egg - 3 pieces, milk - 1 / 2 cup margarine - 1 tsp


Boiled potatoes, cucumber and fish cut into cubes and season with mayonnaise. Bake omelet 3-4 cm thick, cool, put on it prepared a salad and roll envelope. Drizzle with remaining mayonnaise and sprinkle with finely chopped green onions, parsley.

5. "Olivier" with tongue and prunes


100 g boiled veal tongue, 100 g smoked meat, 100 g cooked squid (fillets), eggs 5, 200 g potatoes, prunes g 100, 150 grams of green peas, salt to taste.

For the sauce:

150 g sour cream, champagne g 50, 1 egg, 2 hours. Tablespoons of powdered sugar, 1 h. Spoon of vinegar


Boiled tongue peel, cut into thin slices. Meat and squid fillets cut into strips. Boil potatoes in their skins, peel and chop. Prunes rinse and pour boiling water for a few minutes. Remove seeds and chop. Eggs boiled, remove the shell and chop. All the ingredients combine in a non-metallic bowl, add the peas, stir, add salt to taste.

For the sauce:

Beat egg with sugar, carefully pour in a mixture of vinegar and chilled champagne. Beat until a white foam. Add cooled cream. Mix well and season sauce salad them. Place the salad on a platter, if desired decorate with green peas and prunes.

6. Olivier "Oriental"


white meat chicken - 300g, potatoes - 4 pieces, peas - 100g, grapes - 200g, eggs - 5sht, parsley - & frac12.; beam, mayonnaise, salt.


In the pre-salted water cook the meat, potatoes and eggs. Then cool them. Meat for Olivier cut into strips, dice the potatoes. Boil hard boiled eggs and let them cool. Then, peel them from the shell and chop finely. parsley washed in water, chop. Prepared foods, mix, add a green peas and pickled grapes. Add salt and season with mayonnaise Olivier.

7. Salad "Rainbow"


poultry - 250g, cauliflower - 100g, canned corn - 100g, potatoes - 3 tuber, eggs - 4sht, onion -. 1sht. mayonnaise, black pepper, salt.


Cook the meat in lightly salted water. Cool and cut into small slices. Cauliflower cut into small strips. Peeled and cooked potatoes cut into cubes. Boil hard boiled eggs. Then, cool and clean, finely chop. Toss sliced ​​products, adding Olivier peeled and chopped onion, corn and pepper and salt to taste. Ready salad season with a light mayonnaise.

8. Olivier liver


200 g liver, onions 2, 200 g potatoes, eggs 5, 250 g mayonnaise, 2 Art. tablespoons vegetable oil, salt and pepper to taste.


1. Liver soak 2-3 hours in milk, not salt it. Sauté the liver in a vegetable oil, leave to cool. Cut into thin strips.

2. Boil potatoes in their skins, cut into strips and mix.

3. Eggs boiled, peeled, cut into strips.

4. Mix all ingredients, add the chopped onion, mayonnaise, salt and pepper.

9. Classic Olivier


sausage boiled (or boiled / fried fillet of poultry) 250 g potatoes 2-3 pieces, cucumbers pickled or salted 2 pieces, eggs 4 pieces, green peas 0,5 cups, carrots boiled (optional component) 1 pieces, mayonnaise, salt to taste.


Sausage or chicken boiled meat cut into cubes. Boiled potatoes, boiled carrots, boiled eggs, pickled or pickles into small cubes. Add peas. Stir, season with mayonnaise.