| Salad Olivier |  | | Description | | This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees. | | | Method |  Serves 8-10 as an appetizer or 6 as an entree
Cut the cooked chicken and potatoes into 1/2-inch cubes. Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion. Add the mayonnaise and mix gently, so those ingredients are not mashed.
Refrigerate the salad until serving time (but for no longer than 4 hours).
Variation: Vegetable Salad Olivier
Omit the chicken or veal to make a delicious meatless side dish.
| | | Ingredients | | 1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal; 1 pound all-purpose potatoes, boiled in their skins and peeled; 2 medium Cucumbers in Brine; 1 cup cooked fresh or frozen peas; 1 medium onion, finely chopped; 1 cup Mayonnaise; 2 hard-boiled eggs, peeled and quartered; 8 large black Greek olives; 8 sprigs parsley; | | | | |
Wednesday
Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down. Combine the mixture with tvorog and 2 yolks.Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and 2 whites and knead dough. Bake thin pancakes, but fry only on one side. Put a pancake fried side on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in the oven. Serve with milk or juice.
Whip butter and sugar in a mixer, add eggs, whip until sugar is dissolved and add flour gradually. Grate lemon peel and add to the dough. Put the dough in a well greased mold and bake in a preheated oven for 35 minutes on 200 C.