Salade Tredern
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 2 ingredients
- three tablespoonfuls of asparagus-heads
- two tablespoonfuls of fresh cream
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take twenty-four crayfishes’ tails, cooked as for bisque, and cut lengthwise;
- twenty-four oysters (cleared of their beards), poached in lemon juice;
- and three tablespoonfuls of asparagus-heads.
- The three constituents should have barely cooled.
- Complete with fine shavings of raw truffles.
- Season with condimented mayonnaise sauce, combined with a purée made from the crayfishes’ carcasses, pounded with two tablespoonfuls of fresh cream.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife