Olivier with cancer necks. Cooking original salads: Olivier with crayfish tails

Almost every Russian loves the usual Olivier salad, made from such inexpensive ingredients as green peas, doctor's sausage, boiled potatoes, carrots, chicken eggs and pickled cucumbers.

In fact, a century ago, this dish was cooked differently, with more expensive ingredients. It was considered a real delicacy and was distinguished by its exquisite, excellent taste.

The history of the creation of salad "Olivier"

The recipe for this delicious snack was invented in the second half of the 19th century by Lucien Olivier, a famous French chef. He settled in Moscow and in 1860 opened a first-class restaurant called the Hermitage. It is believed that it was Lucien who came up with a great appetizer that has become a real work of art.

Her taste struck with its sophistication, harmony, and therefore pleased all visitors to the Hermitage restaurant. Subsequently, many cooks tried to repeat the recipe for the old Olivier salad. But they, not knowing all the secret ingredients, and most importantly, the method of preparing the incomparable white sauce with mustard, were defeated. You could taste the wonderful Olivier salad, a real French one, only in the famous restaurant of Lucien.

How did Lucien Olivier himself prepare the salad?

The French chef jealously kept the recipe for his signature dish secret. Originally, Olivier served it in the following way. Boiled fillets of partridges and hazel grouses were laid out in layers of jelly made from broth and placed in the center of the dish. Boiled crayfish necks and pieces of tongue were laid out around. All this "beauty" was poured with a piquant, slightly spicy sauce (homemade mayonnaise). The dish was decorated with a composition of boiled potatoes, quail eggs and gherkins.

Once the chef noticed that the restaurant visitors mixed all the ingredients with a spoon, breaking the original "design", and then ate the resulting mass with appetite. So the recipe for the old Olivier salad has changed. Lucien began to serve the dish, mixing all the ingredients beforehand and generously flavoring them with Provencal sauce.

Recipe for an old salad "Olivier": the necessary ingredients

There are many variations of this dish. "Olivier" is otherwise called "Russian". Modified for real Russian realities, the salad has lost its sophistication and has become a very common snack, the taste of which is familiar to everyone since childhood. Partridge and hazel grouse meat was replaced with inexpensive boiled sausage. Cancer necks, veal caviar were completely excluded from the recipe. Instead, they began to add boiled carrots and canned peas. Of course, the modern modification is tasty, but somewhat "pall". Therefore, we will tell you how to make a chic appetizer using the recipe for the old Olivier salad.

So, to prepare this delicious dish, you will need the following ingredients:

• veal tongue - 1 pc.;
• three hazel grouse;
• black pressed caviar - 80-100 g;
• potatoes 4 pcs.;
• lettuce leaves - 200 g;
• boiled crayfish - 30 pcs.;
• pickled cucumbers (gherkins) 180-200 g;
• fresh cucumbers - 2 pcs.;
• capers - 100 g;
• quail eggs - 6 pcs.

The following components are required for:

• white wine vinegar - 1 tbsp. l.;
• egg yolk - 2 pcs.;
• olive oil - 6 tbsp. l.;
• spicy mustard - 1 tsp;
• a pinch of ground pepper;
• salt;
• garlic powder.

Salad "Olivier" (real recipe): cooking technology

To begin with, let's deal with the bird and veal tongue. We will wash and, if necessary, gut the carcasses of hazel grouse. By the way, if you do not have the opportunity to purchase this game, you can replace it with quails. After processing, the bird is placed in a pot of water and boiled for one and a half hours. Do not forget to add onion head and salt to taste to the broth.

While the hazel grouses are preparing, let's take care of the tongue. We wash it and boil it for two hours, adding carrots, onions, salt and spices to the broth. After the allotted time, we will get hazel grouses and veal tongue out of the water. Cool the meat and clean it. We remove the skin and bones from the bird, leaving only the fillet. Cut the tongue into small pieces. Now cook the crayfish until cooked, pull out of the water, cool and clean. Next in line are potatoes and eggs. Boil them, cool and clean.

We cut all the ingredients and make dressing

We will tell you further how to cook a real Olivier salad. We select a deep bowl for snacks. We tear and put lettuce leaves in it. We clean fresh cucumbers from the skin and cut into cubes. Grind pickled gherkins and capers. Put everything in a salad bowl. There we also place the prepared veal tongue and the meat of hazel grouse cut into pieces. Chop the quail eggs into small pieces.

We leave our dish alone for now and make mayonnaise sauce. Raw yolks, mustard and salt are mixed with a whisk. Pour olive oil into these ingredients in a thin stream, kneading the mass thoroughly until it thickens. Add vinegar, ground pepper and garlic powder to the sauce. Everything, mayonnaise is ready.

We dress our Olivier salad with sauce. This recipe involves decorating the dish with black pressed caviar and crayfish tails. That's all, a delicious snack is ready. Now you know how to cook a real Olivier salad. As you can see, it's not difficult, the main thing is to get all the necessary ingredients and make homemade mayonnaise sauce. Enjoy your meal!

Another version of Olivier salad for your holiday table

If you want to pamper your family with a gourmet dish, prepare the Olivier salad. This is the real French recipe. To create this culinary masterpiece, you will need the following products:

• quail eggs - 6 pcs.;
• potatoes - 3-4 pieces;
• quails - 3 pcs.;
• pickled cucumbers - 2-3 pcs.;
• fresh cucumbers - 2 pcs.;
• veal tongue - 200 g;
• carrots - 2 pcs.;
• pickled capers - 100 g;
• champignons - 100 g;
• canned cancer necks - 50 g;
• - 30 g;
• olives - 50 g;
• chives 20 g

The recipe for the old salad "Olivier" involves the use of a special one for the preparation of which you will need olive oil - 100 ml, egg yolks - 3 pcs., wine vinegar - 2 tsp. Also needed are lemon juice - 2 tsp, Dijon mustard - 1 tsp, salt and pepper to taste.

The process of preparing an excellent snack

The old recipe for "Olivier" is as follows: boil the potatoes in their skins and carrots, cool, peel and then cut the vegetables into cubes. Boil the eggs in boiling water for 5 minutes, cool and peel. Cut the yolks and whites from three eggs into large pieces, and cut the remaining whites in half (they will be needed to decorate the salad). Wash the quail carcasses, wipe with a paper towel, coat with vegetable oil, pepper and salt. Place the bird in the pan and fry it over high heat for 7 minutes until golden brown. Then place the quails for 15-20 minutes in an oven preheated to 180 ° C. After baking, cool the bird, separate the meat from the skin and bones, cut it into cubes.

Serve "Olivier" to the table

Wash the veal tongue and boil for 1.5-2 hours in salted water. Then let it cool and cut into small pieces. Chop pickled and fresh cucumbers (without skin) and olives. Canned cancer necks cut into large pieces, you can into two parts. Lightly toast the capers in a dry frying pan. Place all ingredients in a deep container and mix gently.

Everything, our Olivier salad is almost ready. An old recipe involves the preparation of the original mayonnaise dressing. In a bowl, beat the egg yolks with a whisk, adding salt, mustard, pepper to them. Pour in the olive oil while continuing to whisk. Add lemon juice and wine vinegar there. Pour dressed sauce over salad. Serve the dish garnished with egg whites with caviar, chives, champignons, lightly fried in a pan, and crayfish tails. Enjoy your meal!

Russians are idealists and great inventors. Russian Sherlock Holmes is the most soulful of all existing ones, films about cowboys are kind and thoroughly saturated with the Russian spirit, and what can we say about the famous "Three Musketeers" ... Well, can French pedants compare with the charming Boyarsky with a beaming smile. Not only in the cinema, but also in Russian cooking, the same thing happens. Many dishes from foreign cuisines are processed to suit our needs, acquiring a new, and sometimes completely different taste in our conditions. The same thing happened with Olivier salad. Few people know that the famous Olivier salad was invented by a French chef in Russia in the second half of the 19th century, and the name of the famous chef misleads many. However, a fact is a fact. Lucien Olivier is the founder of the famous Hermitage restaurant, as well as the author of a magnificent and still living salad.

Lucien Olivier, the youngest of the three Olivier brothers, being quite young, went to work in Moscow. Like many French people, he hoped to apply his culinary skills in a country that had always respected French cuisine. While his brothers were cooking for French gourmets, Lucien was opening his restaurant Hermitage. At first, the business brought a significant income, and the young Frenchman prepared dishes familiar from childhood. This success was greatly facilitated by the "family" recipe-improvement of mayonnaise or mayonnaise. At the beginning of the 19th century, the Olivier family began to add mustard to the sauce, as well as several secret spices, which made the taste of the familiar sauce slightly spicy. The popularity of the Olivier family's mayonnaise was so strong that it allowed the older brothers to keep their business in France, and Lucien to open a Moscow "branch" on Trubnaya Square. The building in which the restaurant was located has survived to this day, this is house number 14 on Petrovsky Boulevard, corner of Neglinnaya. So someday a memorial plaque or a whole monument to Olivier Salad may appear on it.

But everything is transient in this world, and gradually sauce alone was not enough for the success of the institution. Its taste quickly became boring, and the changeable fashion swayed towards skinny, pale young ladies, whose beauty, of course, was hindered by appetizing and high-calorie Olivier sauces. It was necessary to urgently come up with something. And then Lucien Olivier came up with a new salad, a true work of art. His taste was so refined that it instantly brought the Frenchman the fame of a great chef, and the popularity of his restaurant, which was beginning to fade, flared up with renewed vigor. The visitors named the new salad Olivier Salad, which was quite in the tradition of Russian names. Since then, the name Olivier has become a household name, and they tried to repeat the salad countless times, in the end, simplifying the recipe so much that its modern version is the complete opposite of the original. Many chefs tried to repeat the Olivier recipe, but, not knowing all the ingredients, they inevitably failed - the taste of the real Olivier Salad could only be appreciated in the Hermitage restaurant.

The salad became the hallmark of the restaurant and was prepared for many years until one of Olivier's assistants stole the recipe for Provence sauce. The exact copy of the Olivier salad that appeared at the competitors angered the French chef and pushed him to make a more tasty and refined dish. However, the stolen recipe for the sauce still couldn't compare to the French one. Something was missing in the taste, with identical components, the Olivier sauce was much more tender. Gradually, the famous salad disappeared from the menu of the Hermitage restaurant, and its numerous copies “put into circulation” became simpler and simpler. The salad began to live its own life and Monsieur Olivier could no longer influence it in any way.

Here is the recipe for the classic “Olivier salad” prepared at the best of times at the Hermitage restaurant (restored in 1904 according to the descriptions of one restaurant regular):
Fillet of two boiled hazel grouses,
One boiled veal tongue,
About 100 grams of pressed black caviar,
200 grams of fresh lettuce leaves,
25 boiled crayfish or one large lobster
200-250 grams of small cucumbers,
Half a can of soy kabul (soybean paste),
2 finely chopped fresh cucumbers
100 grams of capers,
5 finely chopped hard boiled eggs
Sauce Provence: 400 grams of olive oil beaten with two fresh egg yolks, with the addition of French vinegar and mustard.

One of the secrets of the classic taste of Olivier salad was the addition of some spices by the Frenchman. The composition of these seasonings, unfortunately, is unknown, so the true taste of the salad can only be imagined according to the descriptions of contemporaries.

The preparation itself was no less exciting:

Fry the hazel grouse in a 1-2 cm layer of oil on a strong flame for 5-10 minutes. Then put them in boiling water or broth (beef or chicken), add 150 ml of Madeira per 850 ml of broth, 10-20 pitted olives, 10-20 small mushrooms and cook for 20-30 minutes over low heat under the lid. When the meat begins to separate slightly from the bones, salt, let it cook for a couple more minutes and turn off the flame. Place the pot of grouse, without pouring out the broth, into a large bowl of cold water and let cool. The purpose of this is to let the grouse meat cool down gradually. The fact is that when separated in hot form, the meat begins to dry out and loses its tenderness. However, it is necessary not to overdo it and separate the warm meat - do not let the hazel grouse freeze, otherwise it will completely stop being removed from the bones. Wrap the removed meat in foil and place in a cold place. Do not pour out the broth after boiling the mushrooms - it will make a great soup! (if you do not find hazel grouses and decide to replace them with chicken, remember - the chicken must be cut into 2-3 parts and cooked a little longer - 30-40 minutes).

The tongue should be free of fat, lymph nodes, sublingual muscle tissue and mucus. Perhaps half of the language will be enough. Thoroughly rinse the tongue in cold water, put it in cold water, bring to a boil and cook over low heat with a tightly closed lid for 2-4 hours (the time depends on the age of the tongue owner - 2 hours will be enough for a young calf). Half an hour before the tongue is ready, add chopped carrots, parsley root, onions and a piece of bay leaf to the same saucepan. Salt 5-10 minutes before the end of cooking. As soon as the tongue is cooked, immediately put it in a container of cold water for 20-30 seconds, then put it on a plate and remove the skin from it (if the tongue still burns your fingers, dip it again in water). After cleaning the tongue, put it back into the broth and quickly bring it to a boil, then turn off the flame and leave the saucepan to cool in a large container filled with ice water. Wrap the cooled tongue in foil and place in a cold place.

Cut the pressed caviar into small cubes.

Wash the lettuce thoroughly, dry and chop just before cooking.

Dip the live crayfish washed in cold water into the boiling solution head down. To prepare a solution for cooking crayfish, take: 25 grams of parsley, onions and carrots, 10 grams of tarragon, 30-40 grams of dill, 1 bay leaf, a few peas of allspice and 50 grams of salt. After placing the crayfish in boiling water, let the water boil again and cook for another 10 minutes. After turning off the fire, do not take it out immediately, but let the crayfish brew, then cool the pan with ready-made crayfish using the method described above.

Finely chop the pickles right before mixing.

Mash the soybeans before adding them to the salad.

Peel fresh cucumbers and chop finely (not necessarily evenly - you can also “chop”). Finely chop the capers as well, after drying them.

Eggs should be large and fresh. Do not overcook them under any circumstances. Pay close attention to this part. The feeling from the eggs should be fresh, the protein should be tender, not rubbery. Boil for 7-8 minutes, but not 15.

Chop all the ingredients and mix (try to do this carefully, moving from bottom to top). Add homemade mayonnaise and serve immediately. It is also important to take into account the amount of alcohol drunk by the guests. The more, the hotter the sauce should be. If the guests are sober, then it would be more logical to season with classic mayonnaise in order to appreciate the delicate taste of all the ingredients.

This was the recipe when it was reproduced by one of the restaurant's regular customers. Perhaps something was not taken into account, but the main components that are difficult to hide from the sophisticated public are present in the recipe. The secret of the spices that made the taste of the dish special and unique has unfortunately been lost. After the death of Lucien Olivier in 1883, the Hermitage restaurant went to the "Olivier partnership", for a long time the restaurant changed hands, and the famous recipe went to the rich houses of the capital, or rather the kitchens of these houses. The personal chefs of many of the richest people in the capital tried to recreate the recipe of the French master and offered this eminent salad at dinner parties. This situation could have lasted forever, if not for the First World War, and then the 1917 revolution. The abrupt disappearance of many products hurt the Olivier salad. At that time, there was no time for frills - for many years the country plunged into the darkness of timelessness, and on the food side - into severe hunger and a rationing system for distributing products. But already in 1924, the era of the New Economic Policy begins and the country again appears, it seemed, irrevocably gone products. However, many things could not be returned. Branded "bourgeois" hazel grouses or cancer necks became inaccessible, and simply irrelevant among the then townspeople. The NEP times gave us several varieties of salad, which, at the very least, was prepared in restaurants. One of these restaurants, and I must say the central one at that time, since the highest party workers dined there, was the Moscow restaurant. It was headed by the same Ivan Mikhailovich Ivanov, who, being young, stole the salad recipe from the master himself - Lucien Olivier. This shameful act, however, retained, albeit in a modified form, but close to the original recipe for the famous dish. And the realities of time have made their changes to the recipe.

So, - the recipe for "Olivier Salad" according to the Moscow restaurant in the mid-20s of the 20th century:

Cooking:
Vegetables take medium size, fresh. Chop all the ingredients finely and very evenly into equal pieces. Boil potatoes and carrots, peel, chop everything, mix and season with mayonnaise, garnish with parsley and apple slices on top.

In the early 30s, the chef of the Moscow restaurant, Ivan Mikhailovich Ivanov, corrected the recipe of Lucien Olivier according to the time, calling the salad "Capital". This name is not reflected in the 1939 book On Tasty and Healthy Food, but there is a "Game Salad" in it, the recipe of which is strikingly similar to Olivier's salad. The “Capital Salad”, which has come down to the 1955 cookbook, has an adapted, but nevertheless close to the original composition.

Salad Capital.

Ingredients:
60 g poultry or game
60 g potatoes
40 g fresh, salted or pickled cucumbers,
10 g green salad,
10 g of cancer necks,
45 g eggs
15 g sauce "Southern",
70 g mayonnaise,
10 g pickles,
10 olives.

Cooking:
Boiled or fried poultry or game, boiled peeled potatoes, fresh, pickled or pickled cucumbers, hard-boiled eggs, cut into thin slices (2-2.5 cm each). Finely chop lettuce leaves. Mix everything, season with mayonnaise, add South sauce. Lay the salad in a salad bowl and decorate with mugs or slices of a hard-boiled egg, slices of pickles, lettuce, mugs of fresh cucumbers. On the salad, you can put beautifully sliced ​​\u200b\u200bgame fillets, crayfish necks or pieces of canned crabs and olives.

The main principle - to chop everything and season with mayonnaise - has become widespread in the vast Soviet and post-Soviet space, has given rise to many variations on the theme of the famous salad, and the modern version of Olivier salad is called "Russian salad" or "salade a la Russe" all over the world. Fritillaries were first replaced with partridges, then chicken, and then just sausage. There were also recipes with beef, but this is too hard a component, and the beef did not take root. Crayfish necks, unfortunately, have sunk into oblivion, and in the 20th century they were no longer added to the salad, boiled carrots were added instead. Capers were replaced with more affordable green peas, and onions appeared in the salad, which immediately acquired a spicy taste. Salad leaves were replaced with parsley. Soy, veal tongue, as well as pressed black caviar (and truffles, according to one version), also disappeared from the recipe. Mayonnaise from home-made mayonnaise was replaced with a factory one. Be that as it may, Olivier salad continued to live even in these difficult conditions, being a symbol of chic and delicacy for a significant part of the impoverished country. In the post-war period, in the second half of the 1950s, when the country experienced strong growth and the standard of living rose again, the old salad reappeared on the festive table. Many products returned to the market, but even banal peas or Provence mayonnaise were a terrible shortage, and these products were always set aside to create a “holiday” Olivier salad. To simplify, Olivier's salad recipe acquired the main thing - from a rather high-calorie dish, with tasty, but still heavy and expensive components, the salad moved into the category of vegetable salad, the meat share of which was incomparably small.

As in the 19th century, modern Olivier salad is made from those products that are most available at the moment. If then caviar, crayfish tails, hazel grouse and capers were available, now it is boiled sausage, green peas, carrots and onions. And mayonnaise can be bought at the store. Losing expensive ingredients, the salad inevitably gained popularity among the general population of one-sixth of the planet, and now boasts not just a name, but the name of a whole class of salads that began to appear in the late Soviet era. After all, a salad with canned fish, and crab sticks, as well as numerous other Soviet salads appeared thanks to the ingenuity and partly poverty of the counters, forcing the imagination of housewives and cooks to work. The symbolic significance of Olivier salad for Russian cuisine cannot be overestimated. This is always the main dish on the table, in the best salad bowl, no other salad is honored with such a constant presence at the festive feast. The tradition of putting food on plates is indicative. Olivier is always put either first or next after the potatoes. This respectful attitude towards a simple salad could not be hidden from the unscrupulous gaze of foreign guests, who, of course, were also treated to Olivier salad. Throughout the rest of the world, our salad is known as "Russian salad", but it is most correct to call the modern version of the dish "Soviet Olivier". Like “Soviet champagne”, it has its own destiny, its own unforgettable taste and is considered just as powerful and indestructible symbol of the holiday.

Alexey Borodin

Article taken from the site

Olivier salad with quails and crayfish tails is a royal table decoration. It must certainly be prepared on New Year's Eve, because there is no more festive recipe, we checked! Complement your table with caviar, champagne and tangerines - and treat yourself to a beautiful holiday with royal scope.

Publication author

Journalist by profession, culinary by vocation. Cooks quickly while the kids sleep. Appreciates spectacular presentation and refined author's style in cooking. Tells how to disarm the most fastidious guest with an exquisite, but easy-to-prepare dish.

• Recipe author: Olsan Uvarova
• After cooking you will receive 2
• Cooking time: 1 hour

Ingredients

• 150 gr quail carcass
• 120 gr cancer necks
• 100 gr carrots
• 300 gr potatoes
• 6 pcs. quail egg
• 30 gr marinated gherkins
• 50 gr capers
• 100 gr canned green peas
• 2 sprigs of dill
• 50 gr mayonnaise
• ground black pepper
• 1 tsp vegetable oil
• 1/2 tsp honey
• 1 tsp lemon juice
• 1 tsp soy sauce
• 1/2 tsp ground paprika
• 1/2 garlic clove
• 30 gr red caviar

Cooking method

Prepare the ingredients. Wash the quail carcass under running water. Boil potatoes and carrots. Hard boil the eggs and cover with cold water.

Cut the quail carcass. Cut in the middle along the breasts so that the carcass opens 180 degrees. Separate the legs, wings, breasts. Set the wings and trimmings aside.

Prepare marinade: mix butter, melted honey, lemon juice, soy sauce and paprika, mix until smooth. Lubricate the breast and legs with marinade, add peeled garlic, passed through a press and mix. Cover with foil and leave to marinate for 30 minutes.

Turn on the oven to warm up to 200 degrees. In a small amount of butter, fry the legs and breast of the quail over medium heat for 10 minutes. During frying, the quail must be constantly turned over with a spatula so that the marinade does not burn. Transfer the quail to a mold and bake in a preheated oven for 10 minutes.

While the quail is in the oven, peel and cut the potatoes and carrots into small cubes. Peel the eggs, remove one for decoration, chop the rest finely. Also cut the gherkins finely, cut the capers in half if they are large varieties. Wash the dill, chop with a knife. Drain liquid from peas.

In a large salad bowl, mix the chopped ingredients. Drain the liquid from the crayfish necks and add them whole to the salad, leaving a few pieces for decoration. Cut the meat from the legs of the quail and crumble it into a salad. Leave the breast for now.

Dress the salad with mayonnaise, salt and pepper to taste. Put the salad on a dish using a cooking ring with a diameter of 10 cm. Carefully remove the ring, decorate the salad with red caviar, crayfish tails, a quail egg cut in half, and a chopped quail breast. In order for the salad not to spread and keep its shape, you can still put it in the culinary ring in the freezer 5 minutes before serving. Olivier with quails and crayfish tails ready. Enjoy your meal!

With crayfish tails and red caviar, the site recommends you to cook. After all, the standard Olivier is so banal! 2018 is the time to change something for the better, try something new. So start your experiments with dishes for the New Year's table. This recipe is offered by one of the leading Moscow chefs.

Ingredients:

• Boiled potatoes - 160 g
• Boiled carrots - 160 g
• Eggs - 4 pcs
• Pickled cucumbers - 160 g
• Cancer necks - 80 g
• Canned peas - 155 g
• Red caviar - 50 g
• Green onions - 3 g

What do you need for homemade mayonnaise?

• Olive oil - 200 ml
• Egg yolks - 2-3 pcs
• Sugar - 1 tsp
• Salt - 1/4 tsp.
• Table mustard - 1/2 tsp
• Lemon juice - to taste

How to cook a miracle olivier?

1. For starters, it makes sense to make homemade mayonnaise. To do this, place yolks from 2-3 eggs, sugar, salt and mustard in one container. Stir thoroughly, gradually pouring in the olive oil. Do not change the direction in which you stir. Then add lemon juice, stir again and put the mixture in the refrigerator. See how easy it is? This is our future mayonnaise. After it thickens a little, it will be possible to season Olivier with it for special expressiveness and tenderness of taste.

2. Now cut into traditional cubes the main ingredients of Olivier - vegetables, boiled eggs and crayfish tails. Aerobatics - so that the cutting is uniform. You can use a curly vegetable cutter.

3. After you have chopped the ingredients, salt them to taste and mix thoroughly.

4. Now add red caviar and canned peas and mix again. But carefully so as not to crush the delicate ingredients and the salad retained its presentable appearance.

5 .Fill Olivier with homemade mayonnaise.

6. Finally, finely chop the green onion and decorate the salad with it.

7. New Year's Royal Olivier can be served at the table! Enjoy your meal!

JoeInfoMedia journalist Eva Kirtz invites you to try the festive salad "". After all, there are never many salads, and the hostess's fantasy can be limitless.

Perhaps, in 30 years, Olivier salad will leave the Russian New Year's table along with those for whom it is an indispensable attribute of this festive night. Or maybe not? Who knows... But on the last day of December, it will be cooked and laid out in millions of bowls, salad bowls and other basins.

The annual pre-New Year marathon of Olivier recipes continues. Every newspaper or TV program tries to distinguish itself and get ahead. So Olga Syutkina, along with other culinary specialists, shares her discoveries and best practices.

For example, as this time, on the Komsomolskaya Pravda website:

Olga Syutkina - historian and culinary specialist, TV presenter, specialist in the history of Russian gastronomy: In the New Year, we want some of our own, traditional dishes on the table"

Olivier, Stolichny, Moscow, herring under a fur coat, Mimosa, pies, cabbage, sprats, sausage, herring, cheese, chickens, ducks, turkeys, mayonnaise, green peas, pickled apples, mushrooms, Flight, Napoleon, Prague, Bear cake, tangerines , marshmallow, nuts, bear in the North, clubfoot, Little Red Riding Hood, Come on, take it away, ... Do not take it away! Memory. Holiday!

Olivier almost Olivier

OLIVIER ALMOST AFTER OLIVIER

This is a completely different Olivier. It does not have the familiar Soviet taste with boiled beef or even chicken, and even more so with doctor's sausage.

A reliable description from Lucien Olivier himself of exactly the salad that he served in the Hermitage Moscow restaurant in the early 1860s, unfortunately, has not come down to us. And it is unlikely that this salad could have been on the home table at that time, since it was exclusively a restaurant dish and serving.

But a later recipe from Pelageya Alexandrova-Ignatieva's book "Practical Foundations of Culinary Art" (1899) is quite capable of being prepared and served on your "New Year's Russian table".

According to the recipe of Pelageya Pavlovna: hazel grouse - 3 pcs., Potatoes - 5 pcs., Cucumbers - 5 pcs. lettuce - 2 balls, crayfish necks - 15 pieces, lanspic - 1 glass, olives and gherkins - 100 g, Provence - 1/2 bottle, truffles - 3 pieces.

Let's analyze the products and understand what we can do today.

Fritillaries - in the note to the preparation of the salad it is indicated that "In exactly the same way, you can prepare a salad from the remaining roast: beef, veal, grouse, chicken, etc., as well as from any non-bony fish." Let's take a chicken.

Lanspic is a clear frozen broth used to make aspic. Surely you will make jelly on NG - this is also our way, in Russian. Pour some of the broth into a separate bowl. It will harden and the lanspic is ready.

Provence - 1/2 bottle. Provence - mayonnaise. Measure of volume "bottle" - 600 ml. Half - 300 ml.

No one will notice the absence of truffles.

Ingredients:
1 whole skinless chicken breast
500 g potatoes
400 g fresh cucumbers
1 head of fresh lettuce
15 pcs. cancer necks
200 g lanspic
50 g pitted olives
50 g gherkins
350-300 g mayonnaise
1/3 teaspoon Worcestershire sauce (optional)

Cooking method:
1. Boil the chicken breast. In order for the chicken breast to be juicy, boil salted water in a saucepan, lower the breast halves into boiling water, bring to a boil and remove from heat. Cover with a lid and leave to cool.
2. Boil potatoes "in uniform". Cool down.
3. Cut the cooled chicken breast into medium-sized cubes.
4. Cut the potatoes into medium-sized cubes.
5. Peel fresh cucumbers and cut into thin circles.
6. Cook crayfish. Take the necks and clean.
7. Add Worcestershire sauce to mayonnaise and mix.
8. Put lettuce leaves and a piece of chopped chicken breast on the bottom of the salad bowl. Then some chopped potatoes, cucumbers, olives, gherkins and crayfish necks. Pour in half the mayonnaise.
9. Top with a row of chopped chicken breast and all other ingredients in the same order. Leave some cancer necks for decoration. Pour the whole salad with mayonnaise.
10. Lanspic cut into small cubes and put on the salad. Decorate the salad with crayfish necks, peeled crayfish claws, lettuce leaves.
Cool the salad.

Salad Olivier with chicken dumplings

OLIVIER SALAD WITH CHICKEN Dumplings

The highlight of this salad is that instead of sausage, boiled beef or chicken, absolutely amazing, tender chicken dumplings - quenelles are made

Ingredients:
200 g skinless chicken breast
1 st. spoons of flour
1/2 cup cream 10% fat
200-300 g potatoes
300 g pickles
4 eggs + 1 raw protein for quenelles
150 g carrots
150 g green peas
150-200 mayonnaise
Salt, pepper to taste, a pinch of sugar

Cooking method:
1. Put boiled potatoes, carrots and eggs.
2. Cut the chicken breast into 2x2 cm pieces and mince twice.
3. Pour flour into the cream and stir with a whisk or fork so that there are no lumps.
4. Pour the cream into the minced chicken, whisking constantly. Salt to taste.
5. Lightly beat the protein and add to the minced meat. Whip the minced meat with a fork until fluffy.
6. Boil water in a small saucepan. Salt the water. Take minced meat on the tip of a teaspoon and lower it into boiling water. Dumplings greatly increase in size.
7. As soon as the dumplings are ready, take them out with a slotted spoon. Cool down completely.
8. Cool and peel cooked potatoes, carrots and eggs.
9. Cut potatoes, carrots, cucumbers, eggs into small pieces.
10. Mix potatoes, carrots, pickles, green peas and eggs. Season with mayonnaise, add a pinch of sugar, salt and pepper to taste. Add dumplings and mix gently.