Olivier Salad with Partridges and Crawfish Tails

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

An original recipe for Olivier salad. Fresh cucumbers can be replaced with large gherkins. Instead of partridges, you can use veal, quail, or chicken. The sauce is made from flour sautéed in butter, broth (or water), grated horseradish, cream, and salt. Ingredients: 20 grams of flour; 10 grams of butter; 50 grams of broth; 20 grams of horseradish; 20 grams of cream; salt. It is used to add spiciness and zest to dishes or sauces. Lanspik is a clear broth used for making aspic. It is cooked from a veal head (devoid of tongue and brains) with vegetables (carrots, onions, parsley, celery), spices (pepper, bay leaf), salt, and vinegar. Gelatin is used for setting the broth, and various clarifying agents (black caviar, whipped egg whites) are used for clarity.

Ingredients

Pheasant - ½ piece
Salad Potatoes - 2 pieces
Eel - 3 pieces
Mayonnaise - 1½ tablespoons
Courgette - 1 piece
Crawfish Tails in Tomato Sauce - 3 pieces
Lanspik - ¼ cup
Capers - 1 teaspoon
Olives stuffed with lemon - 4 pieces
Kabul Sauce - to taste

Step by Step guide

Step 1

Cut the fillet of roasted partridge into strips and mix with strips of boiled, non-starchy potatoes and slices of fresh cucumber.

Step 2

Add capers and olives and pour over with Provençal mayonnaise, adding Kabul sauce. Chill, then transfer to a crystal bowl, garnish with crawfish tails, lettuce leaves, and chopped lanspik. Serve very cold.