Salad "Olivier"- a popular salad in the countries of the former USSR, considered festive and traditionally New Year's. It received its name in honor of its creator, chef Lucien Olivier, who kept it in Moscow in the early 60s of the 19th century.

Abroad, the Olivier salad is known as "Russian salad" or "Russian Potato Salad".

The history of the Olivier salad

The Olivier culinary dynasty lived in the southern province of France - Provence. She did not stand out in any way from hundreds of her own kind, because the culinary profession has always been popular among the French. But at the beginning of the 19th century she became famous by creating a delicious sauce, which was given the romantic name “Provencal”. The three Olivier brothers worked their magic in the kitchens of France, while the youngest, Lucien, went to conquer hospitable Moscow. And men in Russia traditionally preferred pickled mushrooms and cucumbers, pickled apples and sauerkraut with cranberries as snacks. To top off all the troubles, the capital's taverns have learned to prepare approximately the same salads, only with sour cream sauce. There was an urgent need to invent something new. Lucien Olivier organized a grandiose “culinary-political council” with assistants: cooks Duguay and Marius, who knew the taste preferences of the Moscow public well.

A few days later, everyone offered their own version of a new salad. But Lucien Olivier decided to create something super-original. He almost never left the kitchen, inventing a new taste: he replaced “heavy” meat with “light” poultry, introduced apples, peas - everything was different. And suddenly - eureka! Cucumbers should not be salted, but fresh!.. The taste has been found! All that remained was to calculate the correct proportions and add savory little things to give the dish the “overseas extravagance” so beloved by Russians. And for such a professional as Olivier, this was a matter of several tests. Soon, a salad from Olivier appeared on the Hermitage restaurant’s signature dish menu. A few months later, a rumor spread throughout the capital that several masterpieces of culinary art appeared at once in the Moscow restaurant, which had not previously sparkled with original dishes. Among them is the Stolichny salad, which, according to Moscow gourmets, is closest in taste to Olivier. The name of the restaurant's chef, contrary to existing fashion, was absolutely Russian - Ivan Mikhailovich Ivanov. Competition again pushed Olivier to search, and he began to experiment with redoubled force. New combinations of meat, cucumbers and apples were selected, only hazel grouse remained the main ingredient. This version of “Olivier” has also reached us: 2 equal parts of fried veal and hazel grouse fillet, 5 boiled potatoes, a large boiled celery root, half a can of black olives and pitted olives, half a glass of pickled gooseberries and pitted cherries, 5 salted gherkins, 15 crayfish necks, 300 grams of boiled porcini mushrooms, 4 boiled eggs. You can also add 2 fresh cucumbers.

After Olivier’s death, the owner of the “Great Hermitage” restaurant (as the tavern began to be called at the beginning of the 20th century) was the “Olivier Partnership,” the composition of which changed several times. During the revolution of 1917, the restaurant closed, the building housed various institutions, during the NEP there was again a restaurant here, and from 1923 to 1941 it housed the “Peasant’s House.” However, having ended its history so sadly in its native restaurant, the Olivier salad has won its place on the home tables of Muscovites. As is known, its main components are

salad, considered festive and traditional New Year's. It received its name in honor of its creator, chef Lucien Olivier, who ran 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 a recipe for Olivier salad, currently known, is given in the magazine “Our Food” No. 6, March 31, 1894.

In the book by P. P. Alexandrova “Guide to the Study of the Fundamentals of Culinary Art”, 1897 edition, the following recipe is indicated:

Olivier salad

Necessary products and their proportions per person.

Hazel grouse - ½ piece. Potatoes - 3 pieces. Cucumbers - 1 piece. Lettuce - 3-4 leaves. Provencal - 1½ table. spoons. Cancer necks - 3 pieces. Lanspik - ¼ cup. Capers - 1 teaspoon. Olives - 3-5 pieces.

Cooking instructions: Cut the fillet of fried good hazel grouse into blankets and mix with blankets of boiled, not crumbly potatoes and slices of fresh cucumbers, add capers and olives and pour in a large amount of Provencal sauce, with the addition of Kabul soybeans. Once cooled, transfer to a crystal vase and decorate with crayfish tails, lettuce leaves and chopped lancepick. Serve very cold. Fresh cucumbers can be replaced with large gherkins. Instead of hazel grouse, you can take veal, partridge and chicken, but a real Olivier appetizer is always prepared from hazel grouse.

According to some sources, the original recipe for the salad 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 soybeans, two fresh cucumbers, a quarter of a pound of capers, 5 hard-boiled eggs.

For the sauce: Provencal mayonnaise should be prepared with French vinegar from 2 eggs and 1 pound of Provencal (olive) oil.

In Soviet times, Olivier salad recipes were changed several times, some ingredients were replaced by others, cheaper and more accessible. The standard Soviet Olivier consisted of 6 ingredients:

• boiled potatoes;
• boiled sausage (“Doctorskaya”);
• boiled carrots;
• hard boiled eggs;
• pickled (pickled) cucumbers;
• green peas (canned);

Everything was cut into cubes, mixed and dressed with mayonnaise. The ease of preparation and availability of ingredients made this salad an extremely popular dish during the Soviet years. Olivier was an indispensable attribute of the Soviet festive table at October Revolution Day and [source?] New Year . Another name for the modern recipe for 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: sausage began to be replaced with boiled meat, and apples and fresh cucumbers became available as an option. The version with chicken instead of beef was named "Capital salad". Moscow salad is also considered one of the varieties: catering workers added boiled potatoes to it in large quantities. [source?]

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See what “Olivier (salad)” is in other dictionaries:

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

Salad Salad (dish) (from Italian Salato, Salata, i.e. salty) a cold dish prepared from various vegetables (lettuce itself, 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 (French Lucien Olivier) a cook of French or Belgian origin who ran the Hermitage restaurant in Moscow in the early 1860s; known as the creator of the recipe for the famous salad, soon named after its creator. His... ... Wikipedia

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

Olivie- unwritten, m. Olivier. In France, this salad is unknown; its origin is assumed to be from the name French. chef who worked in Russia. Olivier salad. Chicken, crayfish, potatoes, cucumbers, eggs, salt, pepper, Provençal oil, green salad. Nezhentseva 1911 ...

V.A. Gilyarovsky in his book “Moscow and Muscovites” recalled: “It was considered a special chic when dinners were prepared by the Frenchman Olivier, who even then became famous for the “Olivier salad” he invented, without which dinner would not be lunch, and the secret of which he did not reveal.... ... Culinary dictionary

Olivier is a first and last name of French origin. Famous 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

salad d'boeuf- * salade de boeuf. He Olivier introduced beef (salad d'boeuf) or fried game (salad Olivier, later called the capital's) into the famous Parisian salad with mayonnaise. 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

• The legendary Olivier salad made from New Year's forfeits. If you love games and fun and want to get bright holiday impressions, this jar is for you! Under the cover are collected the most incendiary tasks for playing forfeits. Pull one by one...

And most often we saw surprise on their faces. Here's a paradox: this salad, invented by one of the representatives of the famous dynasty of French chefs, is a Russian national dish.

The famous salad appeared in the 60s of the 19th century thanks to the excellent chef Lucien Olivier, who moved from France to Russia. He became the owner of the famous Moscow restaurant “Hermitage” on Trubnaya Square. The place was the most pretentious, with European chic and Russian helpfulness (the waiters were dressed like tavern floor workers, only the entire uniform was made of expensive fabric, ordered, for example, from Holland). The audience was appropriate, and the cuisine was one of the most famous in the capital.

The famous writer of Moscow everyday life in his book “Moscow and Muscovites”, of course, could not ignore the “Hermitage”, talking about this institution in the essay “On the Trube” - as Trubnaya Square was popularly called in those days. And about the famous Frenchman and his salad, Gilyarovsky wrote this: “It was considered special chic when dinners were prepared by the French chef Olivier, who even then became famous for the “Olivier salad” he invented, without which dinner would not be lunch and the secret of which would not be revealed. No matter how hard the gourmets tried, it didn’t work out: this and that.” Alas, the true recipe for the salad remained unknown: Olivier died without revealing the secret ingredients of this dish. We only got the recipe, restored by one of the Hermitage regulars based on personal observations and taste sensations.

Russian barbarians

Funnily enough, they say Olivier invented his salad out of anger. And it was like this. The chef decided to please visitors to the Hermitage with a new dish called “Game Mayonnaise.” It was a real culinary composition: diced lanspique, veal tongue and crayfish tails, topped with Provençal mayonnaise. And in the center of this assortment of meats, mostly for decoration, stood a mound of potatoes with gherkins, topped with boiled eggs.

But the Russians appreciated not so much the aesthetic, but the taste value of the dish: in front of the wounded Frenchman, visitors mixed vegetables with game, turning the culinary masterpiece into a kind of hearty salad. The next day, an angry Olivier expressed his “fie” towards such barbarity by mixing all the ingredients himself and pouring the sauce over them. For which I thank him very much!

Imitation of Olivier

As you know, one of the tasks of the revolutionary movement was a program to rid the Soviet people of all sorts of bourgeois remnants. And even more so from such a whim as aesthetics. In short, people had no time for harmonious combinations of flavors in salad ingredients. So they forgot about Olivier for almost 50 years, and then it suddenly appeared in the center as a symbol of prosperity in a crystal salad bowl. A tasty, beloved, but outrageously simplified version of the once legendary salad that the elite of the Moscow public enjoyed - with sausage and terribly scarce mayonnaise and green peas...

Terminology issues

The kabul sauce (or kabul soy) provided in the recipe is a kind of spicy seasoning. And, apparently, a product called “soy” has nothing to do with it. There are at least three opinions about what it is. Someone says that the Yuzhny tomato sauce, which was prepared in Moscow restaurants, is similar to Kabul. Some people think that it is a mixture of hot pepper, vinegar and broth. There is another option: flour sautéed in butter (1 tbsp), to which broth (50 ml), grated horseradish (1 tbsp), cream (1 tbsp) and salt were added. In short, there are many difficulties in understanding the recipe. But if you wish, you can conduct a series of experiments. And even if you replace hazel grouse with chicken, and crayfish necks with shrimp, it will still turn out delicious!

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 prepared differently, using more expensive ingredients. It was considered a real delicacy and was distinguished by its exquisite, excellent taste.

The history of the creation of the Olivier salad

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 invented the magnificent snack, which became a real work of art.

Her taste was striking in its sophistication and harmony, and therefore appealed to all visitors to the Hermitage restaurant. Subsequently, many cooks tried to repeat the recipe for the ancient 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 a secret. Olivier originally presented it as follows. Boiled fillets of partridges and hazel grouse were placed 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 topped with a spicy, slightly spicy sauce (homemade mayonnaise). The dish was decorated with a composition of boiled potatoes, quail eggs and gherkins.

One day, a chef noticed that restaurant visitors were mixing all the ingredients with a spoon, breaking the original “design,” and then eating the resulting mass with appetite. So the recipe for the old Olivier salad has been transformed. Lucien began to serve the dish, mixing all the ingredients in advance and generously seasoning them with Provençal sauce.

Recipe for the old Olivier salad: necessary ingredients

There are a huge number of variations of this dish. "Olivier" is also called "Russian". Modified to suit real Russian realities, the salad lost its sophistication and became a very common appetizer, the taste of which is familiar to everyone since childhood. Partridge and hazel grouse meat was replaced with inexpensive boiled sausage. Crayfish necks and 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 boring. 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:

• 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): preparation technology

Let's start with poultry and veal tongue. We will wash and, if necessary, gut the hazel grouse carcasses. By the way, if you do not have the opportunity to purchase this game, you can replace it with quail. After processing, the bird is placed in a pan of water and boiled for one and a half hours. Don't forget to add a head of onion and salt to taste to the broth.

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

Cut all the ingredients and make the dressing

We will tell you further how to prepare a real Olivier salad. We select a deep bowl for the snack. Tear and place lettuce leaves in it. Peel fresh cucumbers and cut into cubes. Chop the pickled gherkins and capers. Place everything in a salad bowl. We also place the prepared veal tongue and hazel grouse meat cut into pieces. Chop the quail eggs into small pieces.

We leave our dish alone for now and make mayonnaise sauce. Mix raw yolks, mustard and salt with a whisk. Pour olive oil into these ingredients in a thin stream, stirring the mixture thoroughly until it thickens. Add vinegar, ground pepper and garlic powder to the sauce. That's it, the mayonnaise is ready.

Season our Olivier salad with sauce. This recipe involves decorating the dish with black pressed caviar and crayfish tails. That's all, the delicious snack is ready. Now you know how to prepare a real Olivier salad. As you can see, it’s not difficult, the main thing is to purchase all the necessary ingredients and make homemade mayonnaise sauce. Bon appetit!

Another version of the Olivier salad for your holiday table

If you want to pamper your household with a delicious 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 pcs.;
• quails - 3 pcs.;
• pickles - 2-3 pcs.;
• fresh cucumbers - 2 pcs.;
• veal tongue - 200 g;
• carrots - 2 pcs.;
• pickled capers - 100 g;
• champignons - 100 g;
• canned crayfish necks - 50 g;
• - 30 g;
• olives - 50 g;
• chives 20 g.

The recipe for the old Olivier salad 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. You also need lemon juice - 2 tsp, Dijon mustard - 1 tsp, salt and pepper to taste.

The process of preparing an excellent snack

The old Olivier recipe is as follows: boil jacket potatoes 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 of three eggs into large pieces, and 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 quail for 15-20 minutes in an oven preheated to 180 °C. After baking, cool the bird, separate the meat from the skin and bones, and cut it into cubes.

Serve "Olivier" to the table

Wash the veal tongue and boil for 1.5-2 hours in salted water. Then cool it and cut it into small pieces. Chop pickled and fresh cucumbers (without skin), as well as olives. Cut the canned crayfish necks into large pieces, maybe into two parts. Lightly fry the capers in a dry frying pan. Place all ingredients in a deep container and mix gently.

That's it, our Olivier salad is almost ready. An old recipe involves preparing an original mayonnaise dressing. In a bowl, whisk the egg yolks, adding salt, mustard, and pepper. Pour in the olive oil while continuing to whisk. Add lemon juice and wine vinegar there. Pour the cured sauce over the salad. Serve the dish garnished with egg whites, caviar, chives, lightly fried champignons, and crayfish tails. Bon appetit!

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. Nevertheless, a fact is a fact. Lucien Olivier is the founder of the famous Hermitage restaurant, as well as the author of a magnificent salad that is still alive.

The elite Hermitage restaurant was built by Lucien Olivier after many years of living in Moscow, when he realized what was missing in the Russian capital. There was a lack of French chic. Joining forces with the wealthy merchant Yakov Pegov, Olivier buys a plot in the center of Moscow and intends to build a first-class restaurant according to the best French standards.

By the mid-60s of the 19th century, on the site of a booth selling snuff, a luxurious building with white columns, crystal chandeliers, isolated offices and luxurious interiors arose. This was a new thing for Moscow at that time, and the nascent bourgeoisie poured into the restaurant. At first, Olivier’s establishment was called the Tavern in the Russian way, and the waiters were also dressed in the “tavern style.”

The following facts can tell about the significance and popularity of the restaurant: 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, at which there were all the famous writers and poets of that time.

In the Hermitage, university professors celebrated anniversaries and students celebrated Tatiana's Day, the intelligentsia gathered and rich merchants feasted. In general, Olivier's restaurant, as well as its excellent cuisine, attracted the best people of that time.

Lucien Olivier, the youngest of the three Olivier brothers, when very young, went to Moscow to work. Like many Frenchmen, he hoped to use his culinary skills in a country that has always respected French cuisine. While his brothers were cooking for French gourmets, Lucien was opening his restaurant, the Hermitage.

At first, the business brought in significant income, and the young Frenchman prepared dishes familiar from childhood. This success was greatly facilitated by the “family” recipe for mayonnaise sauce or mayonnaise.

At the beginning of the 19th century, the Olivier family began to add mustard when making 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 still been preserved; it 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 transitory in this world, and gradually the sauce alone became not enough for the success of the establishment. Its taste quickly became boring, and the changing fashion swung towards skinny, pale young ladies, whose beauty, naturally, was hampered by the appetizing and high-calorie Olivier sauces.

There was an urgent need to come up with something. And then Lucien Olivier came up with a new salad, a true work of art. His taste was so exquisite 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.

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 the salad has been repeated countless times, eventually simplifying the recipe so much that its modern version is the exact opposite of the original.

Many chefs tried to repeat Olivier’s recipe, but, not knowing all the components, they inevitably failed - the taste of the real “Olivier Salad” could only be appreciated in the Hermitage restaurant.

The taste of the famous dish was achieved to a large extent due to Monsieur Olivier’s own mayonnaise recipe. They said that the Frenchman jealously kept the cooking recipe and carried out the operation of preparing it in a special room behind a closed door. The journey of the sauce was not easy.

Initially, Olivier made a sauce called “Game Mayonnaise.” It consisted of boiled fillets of hazel grouse and partridge, layered with layers of jelly from the broth. Along the edges of the dish lay boiled crayfish necks and small pieces of tongue. All this was flavored with a small amount of homemade Provencal sauce. In the center of the structure was a mound of potatoes with gherkins and slices of boiled eggs as decoration. At the same time, according to the author’s plan, the central potato part was intended rather for beauty.

One day, Lucien Olivier noticed that some Russians who ordered this dish immediately broke the whole plan, stirring the entire structure with a spoon, and devoured this tasty mass with great appetite. The next day, an enterprising Frenchman mixed all the ingredients and poured a thick sauce on it. This is how the famous salad was born, reborn from the refined, but inconvenient “game mayonnaise” into the no less refined, but closer to the Russian soul, “Olivier Salad”.

The salad became the hallmark of the restaurant and was prepared for many years until one of Olivier’s assistants stole the recipe for Provençal sauce. An exact copy of the Olivier salad that appeared among competitors angered the French chef and pushed him to make a more tasty and sophisticated dish.

However, the stolen sauce recipe still could not compare with the French one. Something was missing in taste; with identical components, the Olivier sauce was much more delicate.

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.

Here is the recipe for the classic “Olivier salad”, prepared in better times in the Hermitage restaurant (restored in 1904 according to the descriptions of one regular of the restaurant):

• Fillet of two boiled hazel grouse
• 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 jar of Kabul soya (soybean paste)
• 2 finely chopped fresh cucumbers
• 100 grams of capers
• 5 eggs, finely chopped (hard-boiled)

Dressing with Provencal sauce: 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 certain spices by the Frenchman. The composition of these seasonings, unfortunately, is unknown, so the true taste of the salad can only be imagined based on the descriptions of contemporaries.

The preparation itself was no less exciting:

Fry the hazel grouse in a 1-2 centimeter layer of oil over high heat for 5-10 minutes. Then put them in boiling water or broth (beef or chicken), add 150 ml Madeira per 850 ml broth, 10-20 pitted olives, 10-20 small champignons and cook for 20-30 minutes over low heat, covered.

When the meat begins to slightly separate from the bones, add salt, let cook for a couple more minutes and turn off the flame. Place the pan with hazel grouse, without pouring out the broth, into a large container of cold water and let cool.

The purpose of this is to allow the hazel grouse meat to cool gradually. The fact is that when separated while hot, 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 coming off the bones.

Wrap the removed meat in foil and place in a cool place. Do not pour out the broth after cooking the mushrooms - it will make a great soup! (if you don’t find hazel grouse 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 the tongue will be enough. Rinse the tongue thoroughly in cold water, put it in cold water, bring to a boil and cook over low heat with the lid tightly closed for 2-4 hours (the time depends on the age of the owner of the tongue - for a young calf 2 hours will be enough).

Half an hour before the tongue is ready, add chopped carrots, parsley root, onions and a piece of bay leaf to the same saucepan. Add salt 5-10 minutes before the end of cooking. As soon as the tongue is cooked, immediately place it in a container of cold water for 20-30 seconds, then place it on a plate and remove the skin from it (if the tongue still burns your fingers, dip it in water again).

Once you have peeled the tongue, place it back into the broth and quickly bring it to a boil, then turn off the flame and set the pan to cool in a large container filled with ice water. Also wrap the cooled tongue in foil and place it in a cool place.

Cut pressed caviar into small cubes. Wash the lettuce leaves thoroughly, dry and cut immediately before cooking.

Dip live crayfish, washed in cold water, into the boiling solution, head down. To prepare a solution for boiling 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 heat, do not remove it immediately, but let the crayfish brew, then cool the pan with the finished crayfish using the method described above.

Finely chop the pickles right before mixing. Grind the soybeans before adding to the salad. Peel fresh cucumbers and chop finely (not necessarily evenly - you can also “crush”). Also chop the capers finely, after drying them.

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

Chop all the ingredients and mix (try to do this carefully, using upward movements). Add your own homemade mayonnaise and serve immediately.

It is important to take into account the amount of alcohol guests drink. 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 at the time 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.