In this recipe, as I remember, pressed caviar was also cooked by Olivier close to this recipe. Instead of hazel quail, instead of crayfish necks, crab meat, and, instead of pressed caviar - red, but lying separately from the salad. And yes, I added Worcestershire sauce to homemade mayonnaise. Very very tasty!!!
Here is another version of the recipe "Togo Olivier"
Kabul sauce (“kabul soya”, as it was often called in the 19th century) is made from sautéed on butter flour, broth (or water), grated horseradish, cream and salt. Ingredients: flour 20 g; butter 10 g; broth 50 g; horseradish 20 g; cream 20 g; salt - to taste.
Salad Olivier, the way it should be.
The pre-revolutionary Olivier salad recipe includes hazel grouse and black caviar. It was invented in the second half of the 19th century by the Frenchman Lucien Olivier, who moved to Russia, one of the founders of the legendary Moscow restaurant Hermitage.
Interestingly, it was this salad that largely provided the restaurant with great fame. And the richest merchants and industrialists, as well as famous writers, liked to gather in the Hermitage. For example, in 1879 a gala dinner was held in the Hermitage in honor of I.S. Turgenev, in 1880 - in honor of F.M. Dostoevsky, in 1899 - the famous celebration of the centenary of Pushkin's birthday, which was attended by most of the most prominent cultural figures of that time. And, of course, all these feasts could not do without the original Olivier salad. True, by the end of the 19th century, various variations of its ingredients began to appear, including those that incredibly increased the cost of an already expensive salad. And in Soviet times, on the contrary, the traditional list of ingredients became such that Olivier turned into a truly popular dish. And, nevertheless, it is not a sin to occasionally treat yourself to this salad prepared in the traditions of Tsarist Russia. And we give one of the recipes of those years, not the most complicated, but at the same time quite luxurious, and most importantly - delicious.
For this dish you will need (based on 4 servings)
Fritillaries - 2 pieces.
Veal tongue - 1 piece.
Black caviar - 100 g.
Crayfish - 25 pieces.
Pikuli - 1/2 can.
Fresh cucumbers - 2 pieces.
Quail egg - 10 pieces
Pickled capers - 80 g.
Sauce Provencal - 1/2 can.
Kabul sauce - to taste.
Cooking method
1. Fry grouse and chop the flesh.
2. Boil the tongue and cut into equal pieces.
3. Add meat of boiled crayfish, cubes of pickles, chopped eggs and cucumbers.
4. Gently mix the ingredients, put them in a salad bowl, add Kabul sauce, capers, Provencal sauce.
5. When serving, decorate the salad with caviar.
Important additions
In the original recipe, Provencal sauce is not store-bought mayonnaise, but 400 grams of olive oil whipped with two fresh egg yolks, French vinegar and mustard.
Kabul sauce (“soy kabul”, as it was often called in the 19th century) is made from flour sauteed in butter, broth (or water), grated horseradish, cream and salt. Ingredients: flour 20 g; butter 10 g; broth 50 g; horseradish 20 g; cream 20 g; salt - to taste.
Thus, the preparation of Olivier according to pre-revolutionary recipe will require a little more time and much more costs from you than the familiar and beloved by many Soviet version of this salad. But the result is worth it!
Almost every Russian loves the usual Olivier salad, made from such inexpensive ingredients as green pea, 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 an 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 cook 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". So we'll show you how to do it. chic appetizer, using the recipe for an old salad "Olivier".
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 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
Let's see how to cook real salad"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. Quail eggs chop 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 to the sauce ground pepper and garlic powder. Everything, mayonnaise is ready.
We dress our Olivier salad with sauce. Real recipe involves decorating the dish with black pressed caviar and crayfish tails. That's all, tasty snack 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 everything necessary ingredients and make homemade mayonnaise sauce. Bon Appetit!
Another version of Olivier salad for your holiday table
If you want to pamper your family gourmet dish, prepare salad "Olivier". Real french recipe is. To create this culinary masterpiece, you will need 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
old recipe"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 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. The 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 there lemon juice and wine vinegar. Pour dressed sauce over salad. Serve the dish garnished with egg whites with caviar, chives, champignons, lightly fried in a pan, and crayfish tails. Bon Appetit!
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 currently known 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 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 real snack Olivier is certainly prepared from hazel grouse.
According to some reports, the original salad recipe is as follows: 2 hazel grouse, veal tongue, a quarter pound of minced caviar, half a pound fresh lettuce, 25 pieces of boiled crayfish, half a can of pickles, half a can of soy-kabul, two fresh cucumber, a quarter 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.
V 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 [a 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 a lot. [a 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
Olivier 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 lunch, 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...
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 was 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 of fresh lettuce, half a can of pickles, capers - ¼ pound 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 other available ingredients. Thus began the history of the new Olivier salad, which is still prepared in almost every family in Russia.
culture
Have you ever wondered why so many people love Olivier salad so much? And why exactly this dish is so popular in the territory of the former USSR, being associated with New Year's festivities?
And after all, even those who cannot stand Olivier are well aware of the peculiar sacred meaning this salad is for almost everyone who loves the New Year holiday (that is, for the majority).
The special status of Olivier salad, as a dish for the holiday, is perceived by us as such from early childhood. And it seems like it's always been that way. In fact, the popularity of Olivier in our country is a vivid example of a kind of random product placement.
Where did this dish come from? A lot has been written about its origin, but too much artistic look most of the stories, causing a lot of questions.
So how did the “bourgeois” salad penetrate the life of almost every citizen of the former USSR? Why exactly Olivier salad became the favorite New Year's dish for many millions? Let's talk about everything in order.
The history of the birth of Olivier salad usually begins with the history of the birth of a person, a great hereditary chef. And this man was a Lucien Olivier. It is believed that Lucien was born in Moscow somewhere at the turn of 1837-1838 (nothing is known about the more exact date of the birth of the future "father of Olivier salad").
Sources that mention the name of Lucien Olivier usually immediately throw us into the mid-60s century before last when wealthy Muscovites and guests of the city favored a restaurant called the Hermitage with their attention.
It was in this restaurant that visitors tried for the first time the prototype of the Olivier salad, named after supposedly hereditary chef(and part-time manager) of this institution Lucien Olivier. But this is where the first questions arise.
There is no evidence that Lucien Olivier was a hereditary chef
You may be surprised, but there are no reliable sources that would confirm that restaurant manager Lucien was a great cook (and even hereditary, as you can read in some "historical" research), does not exist.
What do you know about Lucien? It is believed that the man was French or Belgian of French origin. However, here we are faced with the same problem: no matter how hard you try, you will not find a reliable source of this information (and many enthusiasts and historians have been purposefully doing this).
And what do the Moscow archives say about people with the surname Olivier, who then lived in this city? It is well known that in the address book of 1842 year there is a mention of only one Olivier, who then lived in Moscow. Perhaps in his family a “great cook” was born?
It is unlikely. The likelihood that it was in the family of this Olivier, a merchant and owner of a hairdresser named Osip, then grew four year old Lucien, the future creator of the super-popular salad, is practically zero: although Osip had four children and three of them were boys, none of the guys fit either by age or by name.
Was there even a man named Lucien Olivier?
For most of the fragmentary information that we have about Lucien Olivier, as about the manager of the Hermitage restaurant, we are indebted to such a person as the writer Count Vladimir Gilyarovsky. And it would be possible to refer to his information, if not for one "but": Gilyarovsky was called at one time nothing more than a collector of urban legends. Legends and Rumors.
And, nevertheless: according to all the same archival sources (namely, they are the most reliable), the Hermitage restaurant, which opened in luxury hotel "Hermitage" on Trubnaya Square in Moscow, like the hotel itself, were managed by a certain ... Nikolai Olivier. Another Olivier? Where did he come from?!
For the first time, Nicholas Olivier is mentioned in 1868 in a sort of Moscow guide to hospitals, trading shops, various enterprises, educational institutions, usury offices, as well as hotels and restaurants.
Who was the first to talk about Lucien Olivier as a cook?
The writer Gilyarovsky, in his descriptions of the life and traditions of Muscovites of those years, described the Hermitage establishment as very popular and elite place. And it was he, Vladimir Alekseevich Gilyarovsky, who painted the talents of the chef Olivier, who allegedly cooked exclusively delicious salad, which made Lucien popular throughout Moscow.
Gilyarovsky personally, of course, could not see this, since he was born only in 1855; his book "Moscow and Muscovites" was published in 1926. And now the most interesting: any other sources of information, which we would have learned about Lucien Olivier, as a talented hereditary chef, are simply absent.
However, the manager of the "Hermitage" by the name of Lucien existed, being, quite obviously, Nikolai, who changed his name to a more French one. What for? Perhaps to match "Frenchness" of the restaurant itself. One can only guess about the motives of Nicholas (Lucien), since the man died in 1883, leaving almost no data behind him.
Could the manager of the hotel and restaurant personally undertake the preparation of dishes in the restaurant of the hotel he manages? Hypothetically, this possibility is not ruled out, but no evidence we do not have this fact, except for the existence of a beautiful legend about the hereditary chef Lucien Olivier (and many conjectures based on this legend). But we have Olivier salad.
real olivier recipe
First Olivier salad
The question immediately arises: perhaps there was no Olivier salad then? There was, although the story of Olivier, like a salad, no less confusing than the story of Lucien Olivier as a cook. There were many delicious dishes, which the sophisticated Moscow noble public actually tasted for the first time in the Hermitage restaurant in the hotel of the same name.
By the way, another Russian writer, Pyotr Dmitrievich Boborykin, who lived just in that era and visited the Hermitage restaurant, sincerely admired the incredible huge kitchen this institution in their articles published in the popular monthly. There was also mentioned a French manager, allegedly born in Russia.
At the same time, as Bobrykin assured, insisting on this information, in the kitchen of the Hermitage restaurant, which hosted all the nobility not only of Russia, but of all Europe, about six dozen chefs. Was there any point in the hotel manager getting behind the stove?
However, let's get back to the salad, or rather, to its prototype!
The restaurant "Hermitage" served a very tasty and varied dish (perhaps really a salad), which later became known as named after manager restaurant. Perhaps it was called that right away, in the restaurant's menu, although there is no indication of this.
What did the first recipe for this dish look like, did it even look like a salad - unknown! Everything else that can be found about Olivier salad with reference to the Hermitage restaurant is tales, legends and conjectures.
One of these legends says that the chef of the restaurant (according to the same legend, the chef was Lucien Olivier) served his new cooking masterpiece which was not a salad at all. Rather, it was like ensemble from various products , generously poured with Provence sauce. The dish allegedly included crayfish necks, partridges, hazel grouse, lanspieg, veal tongue and much more, including separately presented potatoes and eggs.
Some of these products are actually used as ingredients for the modern Olivier salad. But, as the legend says, visitors to the Hermitage did not appreciate refined taste artist and maestro Olivier, mixing all the ingredients together. And the next day, the cook, upset by the ignorance of the public, served the same dish, but in a mixed form. Like, this is how Olivier salad appeared.
I would like to believe in this memorable legend, but there is one caveat (at least): the dish itself was allegedly called "Mayonnaise from the game." but cookbooks the middle of the century before last they present us under this name a lot of dishes from pork, beef, hare, and other living creatures. It seems that mayonnaise became the sauce later.
Where did you disappear to original recipe Olivier salad?
After the death of Olivier, the Hermitage restaurant was repeatedly repaired, completed, rebuilt, and then finally closed in 1917. Have any recipes been lost? It is obvious. Was there a recipe for that famous Olivier salad among them? As you understand, there are no direct instructions for this. But the story did not end there, but only began.
Starting from 1884, recipes began to appear in various culinary and near-culinary publications of the country, which are allegedly a reference to "the same" famous recipe Olivier salad, popular among the nobility of Moscow and guests of the city. The recipes changed from edition to edition and from publication to publication.
The authors of each subsequent recipe could make changes to the "original" recipe, replacing, for example, hazel grouse with chicken, recommending Provence sauce. By the way, standards for mayonnaise, as for the sauce familiar to us, called "Provencal", were already developed in the Soviet Union. By the way, there were no preservatives in it, except for vinegar from alcohol.
Needless to say, among the writers recipes, as well as among publishers and editors, there were many not the most talented people who counted, first of all, on to earn money? Not much trying to look for any historical truth, some even invented the ingredients of the “first Olivier” (adding, for example, black caviar).
Salad for the New Year's table
Soviet Olivier
The glory of Olivier salad as "a unique dish with incredible taste and nutritional qualities, the recipe of which has been irretrievably lost" is simply couldn't fly. And she didn't fade. In the famous restaurants of the Soviet Union, many chefs tried to speculate (in a good way) on the long-standing glory of Olivier salad.
Speculation can be called purely conditional, as the chefs of the establishments sincerely tried to cook something close to original(at least close to what was published in the old pre-revolutionary culinary publications).
Ideologically correct Olivier
It is known, for example, that in the mid-30s of the last century, in some restaurants of the capital, salad a la Olivier was no longer served with expensive ingredients, echoes of the bourgeois past (take at least the same hazel grouse!), but with an ideologically verified red carrot. And it was called "Capital".
Perhaps the story about the "ideologically verified" carrot is also a legend, and the chefs were simply forced to try new ingredients, including the same green peas instead of capers. And the sausage that appeared in the dish was the result of attempts to reduce the cost of the final product.
I must say that by that time the Olivier salad was known under several names: “Russian salad”, “Winter”. Again, Capital. There is no clear justification for this. You can find fabrications on the topic that “Russian” differs from “Olivier” in that one uses meat, and the other uses sausage.
However, the logic in this, given the previous story, is not observed. Most likely, in the Soviet catering system they tried to get away from the not quite popular name “Olivier”, trying not only new ingredients, but also new titles. As we can see, one, and the second, and the third took root. There are even names like "Game Salad".
How did doctor's sausage appear in Olivier?
After the end of the Great Patriotic War, the Soviet people actively restored the destroyed country. But even among the harsh everyday life, sometimes I wanted to arrange a holiday for myself - with festive meals and drinks. Olivier suddenly became an attribute of the festival. But since chicken fillet was expensive, cheaper doctor's sausage began to be used everywhere.
In addition, this boiled sausage, developed back in 1936 as an element diet food recommended for those who undermined his health as a result of the Civil and First World Wars, it was recommended to citizens even after the end of the Great Patriotic War.
