Classic recipe "Olivier"

As they said in one humorous program: "Well, what a holiday, yes without a pelvis" Olivier ". Is it all so sad? The recipe for a delicious salad turned into a set of boiled vegetables with sausage and mayonnaise and, moreover, in a basin.

And let's prepare a real, original recipe for salad "Olivier". Well, of course, not quite authentic, because, as you know, the Frenchman Olivier did not reveal the secret of his recipe. It remains only to guess which spices he added to his salad. But there were records that would help at least get close to the taste of that real salad, which his contemporaries admired.

When preparing a classic "Olivier", remember that:

• sausage is not the place in "Olivier", the original recipe implies the use of hazel grouses, or, if with grouse troubles - veal tongue;
• the presence of lobsters and pajas caviar is welcome;
• sauce mayonnaise in a salad "Olivier" classic must be prepared independently, and not used bought in the store;
• for the lack of lobsters, you can prepare a salad with crayfish neck ;
• soybean paste, mentioned in the recipe - "Soybean-Kabul", the so-called "Fish soybean".

Salad "Olivier" - a classic recipe

Ingredients:

• hazel grouses (fillets) - 1 piece;
• crabs - 10 pieces;
• language - 1 piece;
• caviar black pajusna - 50 g;
• pickled gherkins - 100 g;
• fresh cucumber - 1 pc .;
• soybean paste - 100 g;
• capers - 50 g;
• lettuce, leaves - 100 g;
• hard-boiled eggs - 3 pcs.

For sauce:

• olive oil - 200 g;
• yolk - 1 piece;
• vinegar, French mustard - to taste.

Preparation

Most of all you have to mess with the preparation of grouse, in order to use fillets in salad. Birds should be fried in a lot of oil for a few minutes and cook in boiling broth with the addition of Madeira, champignons and olives for about half an hour. The hazel grouse must be separated only when they cool slowly and become warm. Otherwise, the tender fillet will dry up, or it will not separate from the bones. The fillets thus grown must be packed in foil and put in a refrigerator.

With veal tongue problems will be less, that is, it can be boiled in the way that is customary for us. Then remove the peel and let it cool in the same broth in which it was cooked.

Fans who cook cancers, can do this themselves, but, as an option, you can use ready-made cancer cervix.

We cut the caviar with small cubes. Whoever does not know, pajasnaya caviar is pressed caviar.

Cucumbers are cleaned and cut into cubes. Eggs are also cut into cubes. From capers, remove all moisture beforehand. We cut the cold fillet of filbert and tongue into cubes.

A common mistake is to cut salad leaves. They will spoil your Olivier with bitterness. Salad leaves should be torn by hands on the pieces of the desired size.

Well, now, we put together everything that was cut and dressed with mayonnaise. Mayonnaise is cooked as follows: at high speeds, start whipping the strongly cooled yolk, and add a drop of olive oil, not stopping whipping. You can pre-add a pinch of salt in the yolks, this will help the process. In the whipped sauce, add the mustard to taste, and a few drops of vinegar. We'll try, maybe, it's necessary to pour a little, and sweeten.

Well, now you know how to make a salad "Olivier" classic. For a change, "Olivier" with salmon also has the right to life. But in general, it's not so difficult, is not it? Of course, this salad is not a pleasure for every day, but to know its recipe, and on occasion it will not hurt anyone to use it.