From list-reply@simpleinternet.com Wed Oct 13 11:03:44 2004
Date: Tue, 12 Oct 2004 16:06:18 +0000 (UTC)
From: International Recipes OnLine <list-reply@simpleinternet.com>
Newsgroups: rec.food.recipes
Subject: Salade a la Russe
Followup-To: rec.food.cooking, rec.food.recipes

... submitted by rory_ca2

The Israeli food and wine critic Daniel Rogov disagrees with the
widespread view that salade Olivier  was created by a chef named Olivier
at the Hermitage Restaurant in Moscow. Here's what Rogov has to  say,
together with Rogov's recipe:  "Based on peas, carrot cubes, potato cubes
and mayonnaise and served in virtually every restaurant  in Germany and
nearly every French bistro and brasserie, "Russian salad" is probably one
of the world's  best known side dishes. What is not so widely known is
that the dish served has nothing whatever to 
do with Russia.  "The simple truth is that the original version of Russian
salad was devised by Jacques Olivier, a  French chef who had been born in
Dijon. It is true that Olivier had been in the service of Czar Nicholas
II. Unlike his employer, however, the chef escaped from Russia and opened
a restaurant in Wiesbaden,  Germany and it was there that he invented the
dish that he named 'salade a la Russe' in honor of his former  employer. 
"Olivier's dish, as can be seen in the recipe that follows, is a simple
but absolute delight. Unfortunately,  since its creation many restaurants
have sought 'short-cuts', nearly all of which made the dish  decidedly
inferior. In fact, during a visit to Paris, Olivier himself sampled the
version of his  dish being offered at Maison Doree, a prestigious
restaurant of the day. The chef was so offended  that he stormed out of
the restaurant in a rage, took the first train back to Wiesbaden and never
again  returned to Paris." 

Salade a la Russe
sometimes known as Salade Olivier

1/2 kilo roasted chicken meat, cut in small cubes
4 medium boiled potatoes, cooled, peeled and sliced
4 hard boiled eggs, cut in eighths
2 half-sour pickles, sliced thinly
3/4 cup mayonnaise
1/2 cup sour cream
salt and pepper
6 - 8 hearts of lettuce
2 tomatoes, cut in wedges
16 green olives
2 Tbsp. capers

In a mixing bowl combine the chicken, potatoes, eggs and pickles. Fold in
the mayonnaise and sour 
cream, season to taste and mix gently but well. Serve the salad on a bed
of the lettuce hearts and garnished 
with the tomatoes, olives and capers. 
(Serves 6 - 8)

P.S. The chef at New York's Russian Tea Room included Salade Oliver, made
with truffles, in a dinner  that he did at the James Beard Foundation last
November. 



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