Spjnish Onion Salad
From Leaves from our Tuscan kitchen (1900).
Source and licence
From Leaves from our Tuscan kitchen (1900), printed page 3, digitised by the Internet Archive: https://archive.org/details/leavesfromourtu01rossgoog
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
Italy. Associated with Italy by the book is about Italy cookery; 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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- four ounces of pickled tunny-fish fine
- one tablespoonful of capers
- a pinch cayenne
- a spoonful of caviare
- six fine potatoes
- three hard-boiled eggs
- two boiled carrots
Method
- Boil six fine potatoes, slice them and place them to cool.
- Slice three hard-boiled eggs, and mince four ounces of pickled tunny-fish fine.
- Place alternate layers of minced tunny, and sliced potato and egg, in the salad-bowl, sprinkle the last layer with chopped chervil, and season the dish with pure olive oil, white wine vinegar, pepper and a very little salt, mixed separately and poured over before serving.
- ^lla Russa ' Salad.
- 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.