This recipe is from the book of Pelageya Alexandrova - Ignatieva, from 1897. But this is a later version. Lucien Olivier invented his miracle much earlier. The salad is complex in every way. Starting with the search for products, to their preparation. But if you prepare a little in advance, then there will be no limit to surprise. This dish has nothing to do with our familiar and beloved by many "Olivier". And although this recipe is not 100%, after you cook it, your World will never be the same, never. At least once in your life, you should try the Olivier salad as close as possible to the present. #christmas #new year
Ingredients: boiled potatoes, hard-boiled eggs, boiled veal tongue, fried hazel grouse (or cold-smoked), olives (green or black), capers, pickled gherkins, fresh cucumber (without skin), boiled crayfish necks, black caviar, black truffle salsa (or several slices of the whole), lanspeek (steep broth jelly), For Provencal sauce, raw yolk (large), olive oil, not spicy mustard, table vinegar 9%, salt, sauce Soy Kabul
Cooking method:
I give the weight of the components approximately. The photographs show that everything is needed approximately equally. Food preparation.
Boil crayfish in salted water with dill and garlic. Let cool in the water in which they were boiled. Boil the veal tongue with spices and aromatic herbs. Peel quickly and let cool in the broth as well. If you do this a few days before the holiday, then the crayfish and tongue can be frozen.
Prepare hazel grouse. Instead of hazel grouse, you can take a quail. Separate the meat from the bones, salt, season with black pepper and grill in a pan until tender.
Prepare lanspeak. Pour the bones and all that remains of the hazel grouse with water, just to cover. Add some salt and spices to taste. Bring to a boil and simmer for 4-6 hours, boil to half the liquid. I don't have much left of the hazel grouse and I added chicken wings for richness.
Strain the broth hot, add soluble gelatin, based on the amount of liquid. Pour the jelly into small forms, 1 cm thick liquid, for easy cutting. Leave in the refrigerator until it hardens completely.
Prepare Provencal. Place one raw yolk in a bowl for beating and pour in vegetable oil. Beat with an immersion blender, pressing it to the bottom of the container, until an emulsion is obtained and the volume increases. Add salt, mustard and vinegar. Beat. The amount of oil can vary. Try the sauce, it tastes like mayonnaise. At the very end, add two teaspoons of Soy Kabul. Mix.
Soy Kabul is a multi-component complex sauce, the recipe of which, in different sources, is completely different. We need one that contains soy sauce and tomato. It is difficult to prepare it at home, but you can buy it online.
Get the neck out of the crayfish. Boiled and peeled potatoes, hard-boiled eggs and fresh, peeled cucumber, cut into cubes about the size of capers. The gherkins are also cut into pieces of suitable size. Chop the tongue, hazel grouse and olives.
Place something round in the middle of the serving platter, such as a lid, and shape the salad around it. Put all ingredients except truffles, caviar and crayfish necks in a circle on a dish. Cancer necks from above, as if they were decoration.
As a truffle, I have a truffle salsa, with a pronounced aroma of black truffle (probably a flavoring agent). Black caviar is real, though hardly pressed, but it's not that important. Spread truffles and caviar evenly over the entire plate. Using a pastry bag, pointwise, distribute the sauce.
Cut the lanspeak into cubes and place in the center of the dish. Decorate the salad with green onions. Serve like this. Stir the work of art right on the table before use. Get in touch with history, try an almost real Olivier. 👋😁🎄