Original Olivier Salad. The very first and original recipe for the real Olivier

This dish, beloved by all Slavs, named after its creator, in the original was completely different from what we used to cook it. There are a lot of stories on the net that highlight the history of the creation of Olivier salad, but what ingredients did Lucien use in the recipe, how did he cook it and how did it originally serve?

In this post, we will not only plunge into the history of this legendary New Year's treat, but with all the details we will study the historical recipe and its recipe changes in Russia.

Who Invented Olivier Salad: The Story of Olivier Lucien

Having lived for a long time and firmly rooted in Moscow, a Frenchman by origin, but with a Russian soul, the culinary specialist Lucien Olivier decided that the Russian capital lacked European chic and decided to open, together with the merchant Pegov, a completely new, unsurpassed French restaurant Hermitage.

In a fairly short time, this dapper restaurant, lavishly decorated with crystal and bronze, with private booths, luxurious interiors and excellent foreign and Russian cuisine, has become a favorite vacation spot for the bourgeois cell.

It was within the walls of this, as it was called then, tavern, the chef by vocation Lucien, for the first time introduced the contented public to the unprecedented at that time mayon sauce - the ancestor of modern mayonnaise.

However, nothing lasts forever under the moon, and over time, the assortment French dishes became boring to the rich, and interest in the newfangled gastronomic haven began to fade. And it was then that Lucien Olivier, in order to regain his former glory as a skilled chef, and the restaurant, as the abode of the cream of society, came up with a completely new dish.

This real work of art not only more than justified its purpose, but also firmly entered the annals of history, remaining to this day indispensable for any solemn feast.

The secret of the original recipe

Naturally, the original formula and technology for making Olivier salad was strictly classified, and you can taste a real dish for classic recipe could only be in the Hermitage. Many chefs puzzled over unsolvable questions, how to properly prepare Olivier salad, what does it consist of and how is mayonnaise dressing made for it?

Today we can easily study various posts, photo and video recipes and analyze in detail how Olivier salad is prepared, however, in those ancient years, answers were not available, and many culinary minds simply tried to experimentally comprehend the original of this legendary appetizer, but one by one suffered a complete collapse.

But, thanks to these gastronomic experiences, a lot of new cold dishes and variations of “olivier-type” salads appeared, which are quite decent and also in demand.

The real salad recipe invented by Lucien Olivier

Initially, Lucien did not set himself the goal of inventing a salad. His subtle French culinary soul demanded something sublime. And so the new-fangled dish "Mayonnaise from game" appeared.

Historic olivier recipe

1. The original composition of this delicious treat included well-boiled, sliced ​​aspic meat of partridges and hazel grouses.
2. Crayfish necks boiled in a spicy broth and slices of boiled tongue were added as decoration.
3. This whole meat still life was lightly flavored with Provence white sauce, and diced boiled potatoes, gherkins and egg slices were placed in the center of the exhibition.

However, the Frenchman noticed that, due to the simplicity of his soul, his clients spoiled all the beauty and originality of the presentation, mixing all the components together, and ate exotic food with great appetite.

After that, Olivier did not bother with the long-term decoration of the signature dish, but greatly facilitated the cooking ritual. He crushed and mixed all the ingredients, and generously seasoned everything with sauce.

Ingredients for the original Olivier

This is exactly what the classic, real, the only correct historical recipe for Olivier salad from the creator looked like.

Over time, Lucien himself made some changes to the recipe, which eventually included the following ingredients in the snack:

• Fritillaries - 2 birds;
• Tongue of a young heifer - ½ piece;
• Pressed sturgeon caviar - 100 g;
• Lettuce leaves - 180 g;
• Crayfish - 20-25 pieces;
• Gherkins - 200 g;
• Sauce "Kabul" - 60 g;
• Fresh cucumber - 2 pcs.;
• Capers - 0.1 kg;
• Boiled chicken eggs - 5 pcs.;

For the Provence sauce:

• Olive oil - 0.4 l;
• Raw egg yolks - 2 pcs.;
• French vinegar - to taste;
• Mustard - 2-3 tablespoons;

The main secret of that very Olivier salad was the spicy composition, which has sunk into oblivion along with the legendary creator.

Preparation of author's salad "Olivier"

The preparation of the appetizer was quite exciting.

How to prepare grouse

1. Carcasses of hazel grouse should be fried over high heat in a frying pan filled with 2 cm vegetable oil, within 10 minutes.
2. After that, the fried meat was to be dipped in a boiling broth (0.85 l) with the addition of 150 ml of Madeira fortified wine, 15 pitted olives, 15 medium-sized champignons and boiled for about half an hour under a closed lid over low heat.
3. As soon as the meat begins to separate from the bones, the broth should be salted to taste and after a couple of minutes the brew should be turned off. It is forbidden to remove hazel grouse from the broth until it has completely cooled down to a temperature of 30 ° C, so that the separated fillet does not lose its tenderness and juiciness.

After separation from the bones, the fillet should be wrapped in foil and cooled.

Since it is almost impossible to find venison today, this ingredient can be replaced with chicken, but it needs to be cooked a little longer, about 40-50 minutes.

Tongue preparation

In relation to veal tongue, there are also cooking rules. This meat element should be free of fat, lymph nodes, mucus and muscle.

1. Rinse thoroughly under running water, put the tongue in a saucepan, pour cold water and set to cook for 2-3 hours under the lid.
2. 30 minutes before the end of cooking, add chopped carrots, parsley rhizome, turnip, 1 leaf of parsley, and after 20 minutes add salt to taste.
3. As soon as the tongue is cooked, it should be slightly cooled in ice water for 30 seconds, and then peeled off.

After cleaning, we dip the tongue again into the broth and bring to a boil, then turn off the flame and leave the pan with the tongue to cool to room temperature. After that, the tongue is wrapped in foil and sent to the refrigerator.

How to cook crayfish

Well washed in cool water, still alive crayfish are lowered into the boiling broth upside down.

• To prepare the broth, you need to take 20 g of parsley, onions and carrots, 40 g of dill, 1 bay leaf, 10 g of tarragon, allspice and 1.5 tbsp. salt.

We cook crayfish for 10 minutes, then turn off the brew and let the arthropods brew in a fragrant liquid and cool to room temperature.

Preparation of Kabul sauce

Preparing the rest of the ingredients

1. Eggs should never be overcooked. The entire boiled (after boiling) procedure should take no more than 8 minutes. Then we cool them, clean and cut into cubes.
2. We cut the skin from fresh cucumbers and cut them into strips together with capers.
3. Chilled hazel grouse meat and tongue should be cut into small pieces.
4. We cut pressed (pressed) black caviar and gherkins into neat small cubes, and lettuce leaves (washed and dried) into medium pieces right before mixing all the ingredients.

Now we send all the ingredients to a common container, where we also add the pounded Kabul sauce and mayonnaise. Stir the salad should be very carefully and slowly from the bottom up. Before serving, do not forget to decorate the dish with boiled crayfish tails.

Sauce "Provencal"

When preparing the Provence sauce, Lucien Olivier varied the amount of mustard depending on the amount of alcohol consumed by visitors. The drunker the audience, the sharper the mayonnaise.

For non-drinking guests, Olivier salad was served with the most delicate dressing, so that they could appreciate the beauty of this dish.

Few people guessed that in pre-revolutionary Russia the Olivier salad recipe was closest to the current composition, although there were some expensive products on the list of ingredients.

And if in those days black caviar was not yet such an inaccessible delicacy, today, in order to master this old recipe with a photo and learn how to properly make Olivier from the time of the Russian Empire, you need to pay a tidy sum. But, as those who have already tried this historical delicacy assure, it is worth it.

Ingredients

• Lightly salted trout - 0.3 kg;
• Fresh cucumbers - 3 pcs.;
• Gherkins - 5-6 pcs.;
• Boiled potatoes "in uniform" - 5 tubers;
• Boiled eggs - 4 pcs.;
• Canned peas - 150 g;
• Black caviar - 0.15 kg;
• Mayonnaise - 100 g;

Preparation of pre-revolutionary olivier

1. eggs, fish, fresh cucumbers, cut gherkins and potatoes into medium rectangular pieces and put in a salad bowl.
2. Pour the peas there, season everything with mayonnaise and gently mix the salad.

Before serving, the treat was generously decorated with black caviar.

After only a year from the previous masterpiece, Russian chefs have stepped even further in their culinary experiments. From classic to this recipe only mayonnaise remained, and peas with cucumbers.

Where these variations on the Olivier salad came from in those ancient times, one can only guess. However, the idea of ​​how to do gourmet snack using this old recipe, is quite interesting.

This dish will create a special intrigue when we find out what ingredients are needed for this salad a la Olivier.

Ingredients

• Potatoes - 150-160 g;
• Kamchatka crabs - 0.1 kg;
• Partridge fillet (can be replaced with chicken) - 0.15 kg;
• Boiled veal tongue - 0.1 kg;
• Pickled cucumbers - 150 g;
• Fresh cucumbers - 60 g;
• Boiled chicken egg - 4 pcs.;
• Canned peas of brain varieties - 60 g;
• Capers - 45 g;
• Creamy horseradish - 40 g;
• Mayonnaise - 125 g;

For the original serving Olivier

• Quail eggs - 8 pcs.;
• "Frize" salad - 50 g;
• Red caviar - 20 g;
• Sturgeon caviar - 20 g;
• Cancer fillet - 80 g;

salad preparation

The process does not require any super original approach.

1. Boil the tongue, partridge fillet, crabs, potatoes and eggs until tender. Meat components should be salted. After cooling, grind all the components in equal slices and transfer to a common container.
2. We also add peas, chopped pickled and fresh cucumbers, capers and dress the salad with mayonnaise and horseradish.

When serving, the dish is decorated with Frize salad, on which a portion of Olivier salad is laid out, decorated with a scattering of red and black caviar, surrounded by quail eggs, and topped with boiled crayfish meat.

After the outbreak of the November Revolution and the First World War, many products became inaccessible luxury, which gave impetus to Soviet chefs again embark on a "culinary fever" in search of an alternative recipe for "Olivier".

The original, historical recipe on how to properly cook Lucien Olivier's "brainchild" remained a secret with seven seals, so the task of the kitchen creators was only to create a new, not quite ordinary, but very delicious salad, vaguely reminiscent of that legendary treat from the Hermitage restaurant.

Thus, the recipe for Olivier from the Soviet era in the 1920s at the Moskva restaurant looked like this:

1. Boiled vegetables (6 potatoes and 3 carrots), 250 g of chicken and 3 eggs, as well as pickled cucumbers (2 pcs.), Should be cut into even neat small cubes. Onion (1 head) must be chopped very finely.
2. After that, add salt to the whole cut and 1 glass of green peas, pepper to taste and mix with mayonnaise (170 g).

When serving, garnish a portion of Olivier with parsley and green apple slices.

By the 30s, the chef of the same “Moscow” again turned to original recipe Frenchman Lucien Olivier, and, having made a couple of amendments, called the dish a new name - the Stolichny salad, which until the 50s held a leading position among other Soviet treats.

Ingredients

• Game - 50 g;
• Fresh cucumber - 40 g;
• Lettuce green leaves - 10 g;
• Boiled potatoes - 60 g;
• Cancer fillet boiled - 10 g;
• Boiled egg - 40 g;
• Gherkins - 10 g;
• Olives - 10 g;
• "Southern" spicy sauce - 1 tablespoon;
• Mayonnaise - 1/3 tbsp.;
• Salt - to taste;

Cooking

1. fried game, boiled potatoes, eggs, cucumbers and gherkins cut into thin and equal pieces. Finely chop lettuce leaves.
2. We mix all the ingredients, add salt and season with mayonnaise and sauce.

You can decorate the dish with olives, sliced ​​\u200b\u200brings and crayfish tails.

Not a single New Year can do without it, no matter how many different delights are present on the festive table. This is the whole charm of our favorite salad.

The standard Olivier is a classic of the culinary genre, the simple composition of the salad with pickles and boiled sausage, familiar from childhood, cannot be compared with anything, even with that original recipe that made so much noise.

There is no place for exotic capers here, and we will not put black caviar and hazel grouse fillet in our dear Olivier, but remember the most regular recipe cooking this irreplaceable snack with step by step instructions.

So, what do you need to prepare for making a classic Olivier salad?

Ingredients

• Boiled sausage - 0.4 kg;
• Canned green peas - 1 can;
• Eggs - 5 pcs.;
• Carrots - 2-3 root crops;
• Potato - 5 tubers;
• Pickled cucumbers - 4 pcs.;
• Mayonnaise "Provencal" - 100 g;
• Purple onion - 1 head;
• Salt - to taste;

salad preparation

We will prepare the salad step by step.

1. To begin with, we thoroughly wash the potatoes and carrots and put them in a saucepan, pour water, set to boil.
2. Eggs in a separate container are also set to boil.
3. In the meantime, cut the pickled cucumbers and sausage into medium-sized ones, and onions into small cubes, and pour the cut into a deep container. There we fall asleep peas.
4. We cool the boiled vegetables and eggs and clean them from the skins, then chop them into cubes and add them to the salad bowl.

Now it remains to season the salad with mayonnaise, salt and mix gently from bottom to top.

The history of Olivier salad in a new way

Often on culinary sites you can find "classic" Olivier video recipes with original presentation, or detailed step by step instructions with colorful photos, providing for a reduced or modified composition of products.

For example, an unusual set of ingredients may be offered without eggs, pickles, or with fresh vegetable, without peas, but with beans or corn. Do not flatter yourself, this gastronomic miracle is no longer traditional salad which we are accustomed to seeing at all New Year's tables, but a simpler recipe for making an Olivier-type appetizer.

Prepared in such a modernized way, our historical kind Olivier salad may well be both the simplest and very tasty. However, this treat has nothing to do with the original or the recipe of the “Soviet era”.

Lenten variants of the historic Olivier salad

In the case of fasting days, when sausage and eggs fall into the ban zone, we can still prepare an appetizer in the image and likeness of Olivier.

However, in this case, we replace the meat component with asparagus or a soy analogue, and the egg - green apple. It turns out a fresh and very tasty salad.

In general, everything is interchangeable in salads:

• potatoes can be substituted for rice
• peas - beans or corn,
• onions - green
• sausage - cheese, fish, crab sticks or mushrooms
• you can not put carrots at all.

What about cabbage or lettuce, tomatoes and olives? And why not, because for more than a century, Olivier has undergone tremendous changes. If you add mustard to mayonnaise, it will turn out amazing. delicious sauce, and the taste of an ordinary snack will sparkle with new colors. Sour cream with ketchup will also be an awesome dressing.

We offer several creative options for creating a new salad and dressing for it.

An excellent example in the case of product replacement is the Skazka and Venice salad.

Salad "Fairy Tale": history + modernity

• Boiled beef fillet -250g
• Boiled round grain rice - 1 tbsp.;
• Boiled eggs - 4 pcs.;
• Fresh cucumbers - 3 pcs.;
• Canned peas - ½ can;
• Onion - 1 head;
• Mayonnaise - 50 g;
• Sour cream - 70 g;
• Black pepper powder - 1/3 tsp;
• Ground paprika - ½ tsp;
• Salt - to taste;

Cooking

1. Grind meat, eggs and cucumbers with a medium cube, and finely chop the onion.

In a salad bowl, mix chopped products, rice, peas, add spices, salt and sour cream-mayonnaise dressing. Salad ready!

Salad "Venice": olivier + olives

1. Finely chop boiled chicken (2 hams), ham or boiled sausage(0.3 kg), pitted olives (1 can), boiled eggs(4 pcs.) and potatoes (4 pcs.), 1 bunch of green onions and 1 fresh cucumber.

Dress the salad with mayonnaise and add salt to taste.

The secret of the original historical Olivier salad recipe became publicly available not so long ago, but we will never be able to fully comprehend all the secrets of Olivier, because the most important taste element is a special collection herbs Lucien took it with him.

For more than a century, many chefs have studied the history of Olivier salad and tried to figure out that triumphant recipe, but instead of an obvious answer, we received only more and more variations of the classic recipe for this appetizer, and as a result, today, as a traditional Olivier salad, we have what we have.

Lucien Olivier at the end of the 19th century and was considered a rare delicacy. Lucien Olivier himself never told anyone exact recipe his salad - this appetizer was very expensive at that time and its preparation for wealthy merchants brought considerable profit to the author.

The variations of the recipes of the original Olivier salad that have survived to this day are only replicas and attempts to recreate the taste of the famous salad.

In the book "A guide to learning the basics of the culinary arts" 1897 edition indicated next recipe Salad Olivier:

Olivier's original recipe

Ingredients for 1 person:

• Fritillaries - 1/2 piece
• - 3 pieces
• - 1 piece
• Salad - 3-4 sheets
• - 1.5 table. spoons
• Cancer necks - 3 pieces
• Lanspic - 1/4 cup
• Capers - 1 teaspoon
• Olives - 3-5 pieces

Step by step cooking recipe:

Cut the fillets of fried good hazel grouse into blankets and mix with boiled, not crumbly potato blankets and slices fresh cucumbers, add capers and olives and pour over a large amount of Provence sauce, with the addition of soy kabool. After cooling, transfer to a crystal vase, arrange with crayfish necks, lettuce leaves and chopped lanspic.

Serve very cold. Fresh cucumbers can be replaced with large gherkins. Instead of hazel grouse, you can take veal, partridge and chicken, but the real Olivier appetizer is prepared without fail from hazel grouse.

For the sauce: Provence mayonnaise should be made in French vinegar with 2 eggs and 1 pound of Provence (olive) oil.

According to others, the original Olivier salad recipe is as follows:

Preparation of Olivier salad according to the classic recipe of Lucien Olivier

The method of preparation, serving and serving is similar to the first recipe.

Rumors and facts

It is believed that originally Olivier came up with kil not a salad, but mayonnaise for vodka. The word "mayonnaise" has undergone linguistic changes - originally meant a dish seasoned with Provence sauce. It was Provencal sauce that subsequently began to be called mayonnaise. And on this dish was laid out the fillet of hazel grouse, lobsters, crayfish necks, fresh cucumbers, black pressed caviar. And all this was poured over with Lucien Olivier's own Provence sauce. And in the center of this large dish was his designer delight - a slide of potatoes, chopped eggs and gherkins."

As conceived by Lucien Olivier, there was no need to eat this “slide”. But soon the cook noticed that the guests were mixing its contents and eating with pleasure. Then he decided: if you want a salad, you will have it. The original Olivier salad recipe was different from the current one. “It included the fillets of hazel grouse I mentioned, lobsters, crayfish necks - a whole range of ingredients - and all this was seasoned with Provence sauce.

There are other versions of the "Real Olivier Recipe", however, based on the list of ingredients and comparing them with historical facts that have survived to this day, they do not inspire confidence.

Salad "Olivier", which has become very famous in our country, was invented by a chef from France in the sixties of the XIX century, this man's name was Lucien Olivier. Besides the fact that Lucien was a culinary specialist, he also owned the Hermitage tavern, which was located at that time on Trubnaya Square in Moscow.

The tavern in its level was quite consistent with a real Parisian restaurant. His signature dish There was an Olivier salad. In the strictest confidence, Lucien Olivier kept the recipe for this dish. Since the death of the chef, the history of the Olivier salad began to acquire secrets and it was believed that the secret of the famous real Olivier salad was lost. There were many attempts to solve it, but nothing worked.

In 1904, culinary specialists managed, knowing the main ingredients, to restore the recipe for a real Olivier salad. So to prepare this original salad, it was necessary to have the following products on hand: pressed caviar - ¼ pound, two hazel grouses, veal tongue, boiled crayfish - 25 pieces, soy kabul - ½ can, two fresh cucumbers, half a pound fresh lettuce, half a can of pickles, ¼ pound capers and five hard-boiled eggs. To prepare the sauce, French vinegar, two eggs and Provencal oil (olive) - 1 pound (the same Provencal mayonnaise) were required.

But, nevertheless, gourmets who tried the original salad prepared by Lucien Olivier claimed that it was much different from the salad made according to the restored recipe. This, one might say, ended the history of the Olivier salad, as contemporaries knew it. To all of us, the well-known Olivier salad with boiled sausage has nothing to do with the creation of a French chef.

The recipe for the modern Olivier was invented during the Soviet Union. Then with crayfish, hazel grouse and other delicacies it was very tight. So they were replaced with boiled sausage, green peas and others available ingredients. Thus began the history of the new Olivier salad, which is still prepared in almost every family in Russia.

by Notes of the Wild Mistress

If not in every first, then certainly in every second house there will be new year's eve Olivier salad is on the festive table. The real classic Olivier salad recipe could not be completely restored, however, and today we know the very ingredients from which the Moscow restaurateur of French origin Lucien Olivier made his famous salad.

How did Olivier salad come about?

Having once prepared a dish called “Game Mayonnaise”, the restaurateur served it to the table and began to observe whether his guests would like it.

By the way, "Mayonnaise from game" - complex dish consisting of many ingredients. It included partridge and hazel grouse fillets, boiled tongue and crayfish necks, poured with mayonnaise sauce, which Lucien Olivier also came up with. The meat was covered with pieces of jelly, and in the center of the dish there was a slide made of boiled potatoes with decorations from small hot cucumbers and hard-boiled eggs. Moreover, Olivier laid out a decorated potato slide not for food, but for decorating the dish.

What was his astonishment and even indignation when he saw that inexperienced visitors were mixing all the ingredients of “Game Mayonnaise” with a spoon and only then with great pleasure they consumed this “barbaric” mixture. And then Olivier the next time mixed all the ingredients himself and served a new dish to the table, moreover, he did it, wanting, as it were, to stab indiscriminate eaters, but the effect was quite the opposite. New salad it immediately became so popular that visitors flocked to Olivier's restaurant precisely in order to taste a new unusual dish.

The secrets of the classic recipe for a real Olivier salad

After the death of the famous restaurateur, no one could repeat the classic recipe for a real Olivier salad, and only over time, by 1904, with the help of the restaurant's regulars, almost all the ingredients were restored.

But, nevertheless, it was still not the same salad.

The fact is that Olivier took with him to the grave some unique additives to the sauce, which he always kept in strict confidence. It is known that a real Olivier salad according to the classic recipe was dressed with Provencal sauce, which was prepared exclusively on French vinegar, Provencal olive oil with the addition of fresh egg yolks. But what else was included in Lucien Olivier's recipe still remains a mystery.

Authentic Olivier Salad Ingredients

So what did the real Olivier salad consist of, the classic recipe of which was restored in 1904?

The recipe was supposed to take:

Meat from two boiled hazel grouse

One boiled veal tongue

25 boiled crayfish, 1 large boiled lobster or 1 can of lobster

100 grams of black pressed caviar

1 cup lanspic (thick bouillon jelly, diced)

200 grams of fresh lettuce

250 grams of pickled cucumbers (pickles)

250 grams of kabul sauce

Two fresh cucumbers

100 grams of capers

Five hard boiled eggs.

It is unlikely that you will cook a real Olivier salad according to the classic recipe, but, you see, it is interesting to find out what kind of gourmets the regulars of famous Russian restaurants were. Although, the most delicious and real, classic salad olivier is the one that you cook with enthusiasm, with love and imagination!

salad , which is considered festive and traditional New Year 's . The name was given in honor of its creator, chef Lucien Olivier, who owned the Hermitage restaurant of Parisian cuisine in Moscow in the early 60s of the 19th century. Known abroad as "Russian salad" or " Potato salad"(Potato salad, though without meat and peas). Sometimes Olivier is also called meat salad.

Story

The earliest publication of an Olivier salad recipe known to date is in Our Food, No. 6, March 31, 1894.

In the book of P. P. Alexandrova "Guide to the study of the basics of culinary art" of 1897 edition, the following recipe is indicated:

Olivier salad

Necessary products and their proportion per person.

Fritillaries - ½ pieces. Potatoes - 3 pieces. Cucumbers - 1 piece. Salad - 3-4 sheets. Provence - 1½ table. spoons. Cancer necks - 3 pieces. Lanspic - ¼ cup. Capers - 1 teaspoon. Olives - 3-5 pieces.

Cooking rules: Cut the fillet of fried good hazel grouse into blankets and mix with boiled, not crumbly potato blankets and slices of fresh cucumbers, add capers and olives and pour over a large amount of Provencal sauce, with the addition of soy kabul. After cooling, transfer to a crystal vase, arrange with crayfish necks, lettuce leaves and chopped lanspic. Serve very cold. Fresh cucumbers can be replaced with large gherkins. Instead of hazel grouse, you can take veal, partridge and chicken, but the real Olivier appetizer is prepared without fail from hazel grouse.

According to some sources, the original salad recipe is as follows: 2 hazel grouse, veal tongue, a quarter pound of pressed caviar, half a pound of fresh lettuce, 25 pieces of boiled crayfish, half a can of pickles, half a can of soy-kabul, two fresh cucumbers, a quarter of a pound of capers, 5 hard-boiled eggs.

For the sauce: Provence mayonnaise should be made in French vinegar with 2 eggs and 1 pound of Provence (olive) oil.

AT Soviet time Olivier salad recipes have changed many times, some ingredients have been replaced by others, cheaper and more affordable. The standard Soviet Olivier consisted of 6 ingredients:

• boiled potatoes;
• boiled sausage ("Doctor's");
• boiled carrots;
• hard boiled eggs;
• salted (pickled) cucumbers;
• green peas (canned);

Everything was cut into cubes, mixed and seasoned with mayonnaise. The ease of preparation and the availability of ingredients made this salad an extremely popular dish in the Soviet years. Olivier was an indispensable attribute of the Soviet holiday table on the Day of the October Revolution and [source?] New Year . Other name modern recipe of this salad - "Winter" - arose due to the fact that its ingredients are easily available in winter, unlike the ingredients of "summer" salads. During the years of perestroika, changes occurred in the Soviet recipe: they began to replace sausage boiled meat, and as an option, apples and fresh cucumbers became possible. The variant with chicken instead of beef got a name "Capital salad". Also, Moscow salad is considered one of the varieties: catering workers added boiled potatoes there in large quantities. [source?]

Wikimedia Foundation. 2010 .

See what "Olivier (salad)" is in other dictionaries:

Olivier salad- see Salad Olivier ... The fate of eponyms. Dictionary-reference

Salad Salad (dish) (from Italian Salato, Salata, i.e. salty) a cold dish prepared from various vegetables (actually lettuce leaves, various greens, root vegetables, mushrooms, potatoes, cucumbers, beans, fruits, green endive leaves, water ... ... Wikipedia

This term has other meanings, see Salad. Vegetable salad Salad (Italian Salato, Salata "salty" ... Wikipedia

Lucien Olivier (fr. Lucien Olivier), a cook of French or Belgian origin, who kept the Hermitage restaurant in Moscow in the early 1860s; known as the creator of the famous salad recipe, soon named after its creator. His ... ... Wikipedia

Lucien Olivier (fr. Lucien Olivier, 1838 1883) a cook of French or Belgian origin, who kept the Hermitage restaurant in Moscow in the early 1860s; known as the creator of the famous salad recipe, soon named after ... ... Wikipedia

Russian salad- non-cl., m. Olivier. In France, such a salad is unknown, it is assumed that it originated from the name of fr. chef who worked in Russia. Olivier salad. Chicken, crayfish, potatoes, cucumbers, eggs, salt, pepper, olive oil, green salad. Nezhentseva 1911 ...

V.A. Gilyarovsky in the book “Moscow and Muscovites” recalled: “It was considered a special chic when dinners were prepared by the French chef Olivier, who even then became famous for the “Olivier salad” invented by him, without which dinner is not at lunchtime, and whose secret he did not reveal. ... ... Culinary Dictionary

Olivier is a given name and surname of French origin. Notable bearers: Olivier, Guillaume Antoine (1756-1814) French naturalist, entomologist and botanist. Olivier, Joseph (1874 1901) French rugby player, champion of the Summer Olympic Games ... ... Wikipedia

lettuce d'boeuf- * salade de boeuf. He introduced Olivier into the famous Parisian salad with mayonnaise beef (Salad d Boeuf), or fried game (Olivier salad, later called the capital). PIO 1999 5 30 … Historical Dictionary of Gallicisms of the Russian Language

Olivier salad- See Olivier... Historical Dictionary of Gallicisms of the Russian Language

Books

• Legendary salad "Olivier" from New Year's forfeits,. If you love games and fun and want to get a bright holiday experience - this jar is for you! Under the cover are collected the most incendiary tasks for playing forfeits. Pull out one by one...