Alla Russa’ Salad
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one tablespoonful of capers
- a pinch cayenne
- a spoonful of caviare
- two boiled carrots
Method
- Cut up two boiled carrots, one small turnip, half a bunch of asparagus (the green part) one small beetroot, and some cold chicken or partridge, into dice, take some cold boiled young French beans, and green peas, one tablespoonful of capers, some stoned olives, slices of anchovies, and some prawns.
- Make a sauce of pure olive oil (a good deal), a little vinegar, pepper, half a pinch cayenne, some mustard, a spoonful of caviare, and one finely chopped shalot.