Natural Olivier salad. Olivier salad. real Russian Olivier salad. Recipe Olivier Salad Required

The real Olivier recipe has been known to people since the last century. At the very beginning, French chefs came up with Olivier, the real recipe of which was affordable only for the richest people. Today, having learned how this dish was prepared before, many simply do not believe, because the classic Olivier with sausage in our time looks different. From real Olivier salad there are only a few products left in the assortment.

The composition of a natural salad today is simply surprising, because only simplified appetizer recipes have survived to this day.

Ingredients (based on 4 servings):

Tongue (beef) - 240 g;
Pickled cucumbers - 140 g;
Fritillaries - 170 g;
Caviar - 90 g;
4 pieces of eggs;
Cervical cancer - 160 g;
Capers - 70 g;
Salt - 7 g;
Lettuce leaves - 60 g;
2 yolks;
Olive oil - 75 ml;
Apple cider vinegar - 35 ml.

Recipe for real Olivier:

Wash and boil the beef tongue until ready, about four hours, and half an hour before the end, throw roots and spices into the broth so that they give a special flavor. Add carrots, celery root, onion, also parsley, peppercorns and salt. After the meat product has cooled, peel it and cut it into small pieces.
Boil the necks of cancer, then remove and peel, cut into pieces.
Bake the whole hazel grouse meat, smearing it with spices and salt.
Hard-boil the eggs, then cool in cold water, remove the shell, cut, leaving 2 halves for decoration.
Cucumbers should be with a sour taste, remove the vegetables from the brine, chop into cubes, squeezing out excess moisture.
Wash and dry lettuce leaves.
For sauce, natural mayonnaise, combine egg yolks with apple cider vinegar in a blender, and after mixing well, carefully pour in olive oil.
Put all the products that are prepared in advance in the dish, put the capers, season with sauce.
Decorate the appetizer with lettuce leaves, put eggs instead of yolks in the halves of the eggs, place the hazel grouses near the dish. You can add herbs to taste.

Real Olivier salad - a classic recipe

Many consider what is prepared for the festive table to be a real, classic Olivier. However, they are deeply mistaken. This dish has long been considered not only meat, but also sea food, since its original composition includes seafood.

Required ingredients (for 4 servings):

Meat of hazel grouse - 290 g;
Potato - 120 g;
Pickled cucumber - 90 g;
Mayonnaise - 75 ml;
Cancer meat - 190 g;
Pickled peas - 80 g;
Capers - 45 g;
Olives - 60 g.

Recipe for real Olivier salad:

Wipe the grouse with spices, salt, and you can also add fresh herbs for flavor, bake in the oven at 190 degrees, until ready. Then take out, peel off the skin after cooling, separate from the bones, cut into small pieces or disassemble into fibers.
Wash the potatoes, boil them in their skins, or you can send them to the oven together with the hazel grouses, wrapping them in foil beforehand. After the root crops have cooled, peel off the top layer, cut into cubes.
Crayfish should be taken alive. They should not be cooked for a long time, you need to wait for them to turn red, and only then pull them out. If you do not calculate the cooking time, the meat can turn into rubber. You can add roots, spices, salt, fresh herbs to the broth. After cooking, remove the meat from the shell and cut into pieces. Leave a few necks whole to decorate the dish.
Grind the pickled cucumber, squeeze the mass with your hands from excess marinade.
Olives need to be taken large, dense and pitted.
Combine all chopped products in one dish, add peas and capers, then season with mayonnaise.
Decorate the appetizer with olives and whole crayfish tails.

Olivier salad - a real recipe

This dish has another name - "Winter Salad". The composition includes a variety of products rich in their nutritional value, and the result is a tasty and satisfying treat.

Ingredients (4 servings):

Quail meat - 230 g;
Red caviar - 50 g;
Black caviar - 50 g;
Language (beef) - 270 - g;
Greens - 170 g;
Crabs - 190 g;
Salted gherkins - 140 g;
Eggs - 4 large pieces;
3 chicken egg yolks;
Good vegetable oil, odorless;
Wine vinegar - 25 ml.

Classic Olivier Salad - Recipe:

Boil the quail in salted water, with the addition of bay leaf, then cool, remove from the broth, separate the meat and chop.
Also boil the tongue, wait until it cools, then peel off the top film, cut into pieces.
It is better to take crabs marinated or boil them yourself with different spices. Mince the meat.
Hard-boil the eggs, then cool, peel, chop with a knife.
Salted gherkins cut into pieces.
Wash and dry greens. We need it for decoration.
For the sauce, mix the yolks, vinegar and oil with a blender.
In a separate bowl, mix the products, mix with the dressing.
Decorate the salad with caviar and herbs on top.

real olivier recipe

This recipe is quite popular today, and the recipe of the dish is as close as possible to the original.

Ingredients (for 4 servings):

Potato - 160 g;
Chicken meat - 210 g;
Shrimps - 170 g;
Sour cucumbers - 90 g;
Carrots - 90 g;
4 pieces of eggs;
Canned peas - 130 g;
Onion - 110 g;
Salt - 7 g;
Mayonnaise - 75 ml.

Real Olivier recipe:

Wash vegetables (potatoes and carrots), boil until tender, in water with salt, then peel and cut into cubes.
Cook shrimp after boiling for three minutes, adding your favorite spices to the broth. Peel seafood from the shell, cut into small pieces, leaving a few whole for decoration.
Hard boil eggs, cool, peel, then chop very finely.
Pickled cucumber can be grated with large holes or chopped with a knife.
Wash the chicken fillet, remove the films, cook or bake until cooked, then cool and cut into cubes.
Peel the onion from the husk and chop.
Combine all products, add mayonnaise, mix. You can salt to taste.
Decorate the salad with whole shrimp and serve to guests.

Modern salad Olivier - a real recipe

Just such a recipe has come down to our times, which is a favorite of many, is prepared for every holiday, and will never get bored.

Products needed for cooking:

Potato - 230 g;
Carrots - 170 g;
Sausage - 280 g;
6 chicken eggs;
Cucumbers - 110 g;
Pickled peas - 120 g;
Greens - 64 g;
Salt - 9 g;
Mayonnaise.

Salad Olivier - a classic in step with the times:

Potatoes and carrots need to be washed from dirt and boiled until tender in water with a little salt. After the root crops have cooled, it is necessary to peel and cut into cubes.
Hard boil chicken eggs, cool in cold water, peel and chop.
Sausage can be taken according to your own taste. Cut the product into small pieces.
Cut pickled cucumbers, if necessary, squeeze out a little marinade so that there is no excess liquid in the dish.
Drain the peas in a colander to drain the excess marinade.
Rinse dill, pat dry with paper towels and chop.
Mix all products in a large salad bowl, season with mayonnaise.

From the classic Olivier recipes that we have described for you today, it is not difficult to choose the option that suits you and treat your loved ones to a delicious treat. Cook with pleasure and experiment with the composition. Bon Appetit!

Without what is the New Year in Russia impossible?

Without champagne and Olivier salad. How to choose the right champagne, we talked about earlier, and today about the most popular salad in Russia.

The history of the Olivier salad

Many people know that Olivier salad named after the French chef who created it. But, probably, not many people know that this salad was created in Russia specifically for the Russians, by a French chef who lived for many years in Russia.

French chef Lucien Olivier came to Moscow to work in the 19th century. After several years of living in the capital, he built and equipped his own restaurant, the Hermitage, which was very successful. The visitors of the chic restaurant were not only merchants and, in general, rich people. The Russian intelligentsia, poets and writers ordered gala dinners dedicated to some memorable dates there, students celebrated Tatiana's Day there.

This restaurant served both Russian and French cuisine, by the way, mayonnaise sauce (which we know as mayonnaise) was a family recipe of the Olivier family. After many years of success, the restaurant has become less profitable. Apparently, its visitors have already become fed up with the dishes they liked so much in the beginning. And Lucien realized that he needed to come up with a new dish to warm up the cooling interest in the restaurant.

It was then in the second half of the 19th century that the salad was created, which we now know as Olivier salad.

The original version of the Olivier salad:

The classic Olivier salad recipe, which was created by the famous chef, is significantly different from today's traditional New Year's salad. In 19th century Russia, there was an abundance of gourmet products, which Lucien Olivier included in his salad. Therefore, do not be surprised that in the original recipe for this salad you will see many ingredients that are not at all characteristic of today's Olivier salad recipe.

Here is the classic Olivier salad recipe

recorded in 1904 by one of the visitors of the Hermitage restaurant:

Boiled hazel grouse fillet - 2 pieces;
Boiled veal tongue - 1 piece;
Black pressed caviar - 100 grams;
Fresh lettuce leaves - 200 grams;
Boiled crayfish - 25 pieces (can be replaced with one large lobster);
Small pickled cucumbers - 250 grams;
Fresh cucumbers of medium size - 2 pieces;
Soy kabul (soybean paste) - 100 grams;
Capers - 100 grams;
Boiled eggs - 5 pieces;
Sauce: olive oil - 400 g, fresh egg yolks - 2 pieces, French vinegar and mustard

In addition, some French spices were added to the sauce, the names of which are now lost, so one can only guess about the true taste of the sauce.

Surprised by the composition of the salad? Yes, it does not look like a modern version at all. But composition is not everything. The preparation of the salad ingredients was also unusual.

The subtleties of cooking classic Olivier salad:

If you want to prepare a classic version of Olivier salad for the New Year's table, get ready for a long and painstaking work. Just boil and crumble - will not work.

Preparation of hazel grouse for Olivier salad:

Fry the hazel grouse on a strong flame for 5 - 7 minutes, the frying oil should cover the bottom of the pan by 2 cm.
After that, cook them in chicken or beef broth with the addition of 150 g of Madeira, 15 pitted olives, 15 mushrooms, over low heat for 20-30 minutes under a lid.
The broth in which the bird is placed must be boiling.
After checking that the meat is separated from the bones, salt and cook for another 2 minutes.
Remove the pan from the heat and place it in a container of very cold water until the grouse broth is warm.
The purpose of this procedure is that the meat from the bones cannot be separated hot - it will be dry, but it cannot be separated in a very cold form - it will not separate well.
Separated meat should be wrapped in foil and put in the refrigerator.

To prepare the tongue for Olivier salad:

The tongue should not have fat, lymph nodes, mucus.
Rinse the tongue very thoroughly in cold water, put in a saucepan with cold water, bring to a boil and cook over low heat for 2 to 4 hours, depending on the age of the animal (the tongue of a young calf cooks faster).
30 minutes before readiness, add carrots, half a chopped onion, parsley root to the broth with tongue, cut into pieces.
Five minutes before readiness - bay leaf and salt.
When the tongue is ready, remove it from the pan, cool slightly and remove the skin from it.
Then put back into the pot and bring to a boil.
Remove the pot with the broth and tongue from the heat again, put in a large container with cold water and let cool.
Remove the tongue from the cooled broth, wrap in foil and place in the refrigerator.

Preparation of crayfish for Olivier salad:

Rinse live crayfish thoroughly in cold water, dip head down into the boiling solution, add 20 g of parsley, onion and carrot, 10 g of tarragon, 30 g of dill, 5 - 7 peas of allspice, bay leaf and salt to the water for cooking crayfish.
Bring to a boil again and cook for another ten minutes.
Cool the pot with crayfish and broth according to the above method.
Remove the meat from the cooled crayfish, wrap in foil, and place in the refrigerator.

Preparation of sauce for Olivier salad:

Whisk egg yolks with olive oil.
We add the oil to the sauce gradually, that is, first the same mass of oil as the mass of the yolks - beat, add the oil again - beat and so on until all the oil is used.
At the end of whipping, add mustard and vinegar to taste.
The sauce should be creamy and light yellow in color.

Preparing the salad:

Cut all other products prepared for Olivier salad into small cubes.
Peel the cucumbers before chopping, boil the eggs for no more than 7-8 minutes, do not tear the lettuce leaves, but also chop them finely.
Grind the soy before adding to the salad.
Remove all three types of meat from the refrigerator and also cut into medium-sized pieces.
Carefully mix all the ingredients prepared for the Olivier salad, moving from bottom to top, season with sauce and serve immediately.

This salad is not prepared in advance.

Later versions of Olivier salad

Then there was a revolution, devastation, famine, and oh olivier salad had to forget. At the time of the New Economic Policy, when restaurants began to open again, the products needed for Olivier salad were no longer available. Gone are the “bourgeois hazel grouses and crayfish necks” and variants of the Olivier salad began to be adapted to the products available.

Here is a recipe for Olivier salad, which was prepared at the Moscow restaurant (central at that time) in the 20s:

Potatoes - 6 pieces
Onion - 2 pieces
Medium carrots - 3 pieces
Pickled cucumbers - 2 pieces
Apple - 1 piece
Boiled poultry meat - 200 g
Green peas - 1 cup
Boiled eggs - 3 pieces
Mayonnaise olive - 0.5 cups
Salt, pepper to taste

The chef of the restaurant "Moscow" called this salad "Capital".

Another version of the famous salad:

In the book "On Tasty and Healthy Food", published in 1939, another version of the salad was published, strikingly reminiscent of Olivier salad, but in the book it was called "Game Salad". Of course, the young Country of Soviets at that time, like hell, shied away from everything foreign. It was impossible in a book officially published in a Soviet country to name a salad after some Frenchman. Here is the recipe for this salad for one serving:

Boiled poultry or game meat - 60 g
Boiled potatoes - 60 g
Fresh, pickled or pickled cucumbers - 40 g
Green salad - 10 g
Cancer necks - 10 g
Boiled eggs - 45 g
Southern sauce - 15 g
Pickuli - 10 g
Olives - 10 g
Mayonnaise - 70 g

New Year's table without Olivier salad is like New Year's without a Christmas tree!

Over time, the salad has changed, some components have been replaced by others. Grouse, caviar and crayfish necks disappeared from the shelves of shops, they were replaced with meat (then sausage), carrots, green peas. The onion added spice to the salad. And the salad from a very high-calorie meat dish gradually turned into a vegetable salad with a little meat added.

And in the sixties, when mayonnaise and green peas were very difficult to get (and not just buy), these products were saved for the holiday, that is, Olivier salad became a festive dish. And since in winter, the most important holiday is the New Year, usually this salad, as the most festive, was prepared for the New Year. This is where the tradition came from, on the New Year's table there must be an Olivier salad, as a sign of prosperity in the house and the ability of the owners to get the products necessary for the salad. Now there is no shortage of food, but the tradition has remained.

Salad "winter" or "Russian" - is it Olivier?

Sometimes Olivier salad is called "winter", because all salad products can be prepared in winter, there are no vegetables that are poorly stored in winter.

And abroad, this salad is called "Russian" for the traditional commitment of Russians to this salad. And I completely forgot that the author of this salad was the French chef Lucien Olivier.

Three options, the most common, Olivier salad:

Doctor's (milk) sausage - 150 g
Boiled potatoes - 2 pieces
Boiled large carrots - 1 piece
Boiled eggs - 3 pieces
Strong pickled cucumbers (can be pickled) - 3 pieces
Green peas (canned) - 0.5 cans
Mayonnaise - 150 g

Olivier salad with chicken, apple and fresh cucumber:

This Olivier salad is sometimes called summer salad, for the opportunity to use the ingredients available in the summer. This salad has a lighter summer flavor.

Boiled chicken breast (or 2-3 smoked drumsticks) - 1 piece
Red onion medium size - 1 piece
Green apple - 1 piece
Fresh cucumber - 1 piece
Boiled potatoes of medium size - 2 pieces
Boiled eggs - 2 pieces
Canned green peas - 0.5 cans
Green onions - 1 bunch
Mayonnaise (you can half mayonnaise with natural yogurt) - 200 g

Olivier salad with salted salmon

This is also Olivier salad, but with an original, unique taste that salmon gives it.

Salted salmon - 200 g
Pickled cucumbers - 2-3 pieces
Boiled potatoes - 2 pieces
Boiled carrots of medium size - 1 piece
Boiled eggs - 2 pieces
Mayonnaise - to taste

Some features of the preparation of Olivier salad:

It seems that there is nothing difficult in preparing any salad that is not laid out in layers, but mixed before serving - chopped, mixed, seasoned, and that's it. But if you do not know some of the features of the preparation of Olivier salad, then it will turn out, even tasty, but ugly.

Eggs need to be boiled from the moment of boiling for 7-8 minutes, otherwise they will lose their taste and the protein will be like rubber.
All vegetables for salad should be chopped into cubes, approximately the same size, a little more than green peas.
Boiled vegetables and boiled meat should be chopped into a salad completely cooled. Even slightly warm vegetables chopped into a salad will turn it into a mass, with a consistency resembling porridge.
Green lettuce leaves should not be torn, but also finely chopped.
You can cook vegetables, meat for salad, crumble everything in advance, a few hours before serving the table, but you need to mix and season the salad before putting it on the table.

How to beautifully decorate the New Year's Olivier salad:

Olivier salad, in itself, is a traditional decoration of the New Year's table, and if it is also decorated with a picture with a New Year's theme, a masterpiece of culinary art will come out.

You can put the figures of Santa Claus, the Snow Maiden, the numbers of the new year on top of the salad. The clock looks very nice on the salad, with a minute hand showing 5 minutes to twelve.

To decorate the salad, you can use the following products:

red color - beets, tomatoes, peel of red apples,
green color - fresh cucumbers, lettuce, green pepper, dill, parsley
yellow - cheese, yellow pepper, egg yolk
orange color - boiled carrots,
blue, purple - red cabbage,
white color - egg white,
black color (for example, for the eyes) - black raisins, black currants.

Happy New Year, dear friends, and have a wonderful appetite at the festive table!

For the New Year holidays, we always prepare our favorite Olivier, it has long become a classic, without which we cannot imagine the New Year. But not everyone knows that the Olivier salad (the real French recipe of which we will consider) was originally not a salad and had a very unusual composition of ingredients. It is not known how the creator himself prepared the dish, the chef did not reveal this secret to anyone, but the recipe was preserved, which was told to the world by one of the visitors to his restaurant.

The original dish is very far from the usual cooking option for us. Few people know that initially Olivier was not rifled. All of its ingredients were served whole, beautifully laid out on a plate.

The idea to cut products did not come to the creator of the dish immediately. Only after he began to notice that the visitors of his restaurant cut whole pieces of meat and mix them together, eating with appetite in this form, the idea ripened - to serve the dish in the form of a salad.

You can find more details on the history of the origin of the salad and the changing recipe for Olivier from different years in our article.

As you can see, preparing your favorite Olivier salad is not so difficult. However, the real French recipe for its preparation is really impressive, it is not surprising that the dish was considered a crown dish in the menu of the chef himself.

If you also want to make a salad at your place the “king of the feast”, thereby surprising your relatives with an extraordinary delicacy, then it is worth spending money and time on cooking. Happy cooking and delicious food.

Bon Appetit!

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 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". 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. Bon Appetit!

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. Bon Appetit!

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 (“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.

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 pulp.
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, cooking Olivier according to a pre-revolutionary recipe will require you a little more time and much more money than the familiar and beloved by many Soviet version of this salad. But the result is worth it!