The author posted a question in Food, Cooking
Is Olivier salad really a thing of the past? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
Who told you? Mine put it up and eat it:
Who told you? Mine put it up and eat it:
Response from 0[++]
I haven't made this salad in, like, 4 years, will definitely make it for New Year's Eve,
I haven't made this salad in, like, 4 years, will definitely make it for New Year's Eve,
Response from 0[++]
nu net kone4no
nu net kone4no
Response from 0[++++]
I think so, we haven't made it for a long time.
I think so, we haven't made it for a long time.
Response from 0[+++++]
To be honest, I never liked it or ate it in the last century.
To be honest, I never liked it or ate it in the last century.
Response from 0[+++++]
I love this salad and it's sure to be on the table.
I love this salad and it's sure to be on the table.
Response from 0[+++++]
Olivier is a classic!
Olivier is a classic!
Response from 0[+++++]
It's a classic, last century is not the definition.
It's a classic, last century is not the definition.
Response from 0[+++++]
Well, what are you! Salad Olivier was invented in the 1860s by French chef Lucien Olivier, the owner of the Hermitage inn, which at that time was located on Trubnaya Square. By all accounts, it was not an inn, but the most upscale Parisian restaurant. The main attraction of the Hermitage cuisine was at once the Olivier salad. Lucien Olivier kept the secret of preparing this salad, and with his death the secret of the recipe was considered lost. Nevertheless the main ingredients were known and in 1904 the recipe of the salad was reproduced. Here is its composition: two hazel grouse, veal tongue, a quarter pound of cayuse caviar, half a pound of fresh lettuce, 25 pieces of boiled crayfish, half a can of pickles, half a can of cabbage soy, two fresh cucumbers, a quarter pound of capers, five hard-boiled eggs. For the sauce: the provençal mayonnaise is supposed to be made with French vinegar from 2 eggs and 1 pound of Provençal olive oil, but according to connoisseurs, it was not that. But, try making it. Good luck and bon appétit!
Well, what are you! Salad Olivier was invented in the 1860s by French chef Lucien Olivier, the owner of the Hermitage inn, which at that time was located on Trubnaya Square. By all accounts, it was not an inn, but the most upscale Parisian restaurant. The main attraction of the Hermitage cuisine was at once the Olivier salad. Lucien Olivier kept the secret of preparing this salad, and with his death the secret of the recipe was considered lost. Nevertheless the main ingredients were known and in 1904 the recipe of the salad was reproduced. Here is its composition: two hazel grouse, veal tongue, a quarter pound of cayuse caviar, half a pound of fresh lettuce, 25 pieces of boiled crayfish, half a can of pickles, half a can of cabbage soy, two fresh cucumbers, a quarter pound of capers, five hard-boiled eggs. For the sauce: the provençal mayonnaise is supposed to be made with French vinegar from 2 eggs and 1 pound of Provençal olive oil, but according to connoisseurs, it was not that. But, try making it. Good luck and bon appétit!
Response from 0[+++++]
What's a new year without Olivier and Irony of Fate?
What's a new year without Olivier and Irony of Fate?
Response from 0[++++]
For me, it is! Even the smell of it brings me down. But anything with caviar, tartlets, fish, etc... - It's so much better! Better than a bowl of Olivier with half a bowl of mayonnaise!
For me, it is! Even the smell of it brings me down. But anything with caviar, tartlets, fish, etc... - It's so much better! Better than a bowl of Olivier with half a bowl of mayonnaise!
Response from 0[+++++]
I have never had a New Year's Eve without Olivier, but this year it won't be on the table not because I'm sick of it but because I want to change a lot of things in my life.
I have never had a New Year's Eve without Olivier, but this year it won't be on the table not because I'm sick of it but because I want to change a lot of things in my life.
Response from 0[+++++]
No, of course not. It's the favorite salad of all generations. Eat it in good health. And happy new year!
No, of course not. It's the favorite salad of all generations. Eat it in good health. And happy new year!
Response from 0[+++++]
No Olivier salad always and everyone mutates and adapts differently. Like cockroaches After all it is necessary to add other meat or several kinds of meat sausages and the salad has a different taste
No Olivier salad always and everyone mutates and adapts differently. Like cockroaches After all it is necessary to add other meat or several kinds of meat sausages and the salad has a different taste
Response from 0[+++++]
I really like olivier salad no matter what they say about it.
I really like olivier salad no matter what they say about it.
Response from 0[++]
I will not! will make a salad of pineapple chicken pepper and cheese much tastier. advised.
I will not! will make a salad of pineapple chicken pepper and cheese much tastier. advised.
Response from 0[+++++]
Olivier salad is a classic Soviet dish. All over the vast post-Soviet space it is cut in baskets for every conceivable and unimaginable holiday. Especially for the New Year. For example I like Olivier but I don't cook it. There is a huge number of other salads which are interesting to cook and have good taste.
Olivier salad is a classic Soviet dish. All over the vast post-Soviet space it is cut in baskets for every conceivable and unimaginable holiday. Especially for the New Year. For example I like Olivier but I don't cook it. There is a huge number of other salads which are interesting to cook and have good taste.