The Oliver Salad, is the origin of Ensalada Rusa!
You can change recipe, but not the history!
Many famous Chefs are trying to stand “above” the crowd and use old “registered” names, to later write receipt books under its own brand, with new ingredients.
One example is the so popular “Spanish” dish, Ensalada Rusa. First of all this dish has its origen in Mosco, Russia! It was “invented” in 1864, by the French Chef, (Belgium born) Lucien Olivier, when working in the Restaurant Hermitage, Mosco.
The original recipe of the salad contained; hazel grouse, veal tongue, black caviar, fresh salad leaves, crayfishes or lobster, fresh cucumbers, pickled capers and boiled eggs. All well prepared and sliced in fine shreds to later be stirred into a creamy mixture of mustard, eggs, olive oil, French tarragon vinegar, and a splash of Kabul soy.
Historical sources from the Hermitage restaurant mention that Olivier added a dash of Soya Kabul (a fermented, spicy and sour Russian-Afghan sauce popular in Tsarist Russia). To replace this hard-to-find sauce, you can use a little Worcestershire with some mashed anchovies, as a substitute.
A modern popularization of Oliver salad.
The most popular recipe is Ensalada Rusa (in Spanish) which consists of; 4-6 firm potatoes 2 carrots 1 dl green peas (thawed) 3 hard-boiled eggs 1 can of good tuna in oil (drained) about 1.5 – 2 dl mayonnaise (preferably homemade) Salt and pepper. (Freshly shredded lettuce leaves can also be added towards the end, to get a fresh volume of the dish
Its popularity has led to competitions now being held in Spain to determine the best Ensalada Rusa.
However, few people know the original recipe of this popular “Tapas” dish. That’s why celebrity chefs stand out with their own variations, which are far from the Russian original. One of the latest statements by a 3-star Michelin Chef was that it should not be mayonnaise-based and appears as if he “invented” a variation of Lucien Oliver’s secret sauce.
Let us culinary experts stick to the original name and recipe and create new dishes with our own new names and recipes!
I will soon be back with new insides.
Thank you for reading my post,
#Windmush / #Curtbergsten
Lucien Olivier salad and the Hermitage restaurant
Can famous celebrity chefs be over-rated, by financial gain?
Chef food´s recipe #Worldupdates Curt Bergsten/Windmush #WindmushChef food´s recipe – Curt
