Olivier salad with caviar and crayfish tails. Olivier in a new way: with crayfish tails or dumplings! Olivier with cancer necks

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 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. 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!

If you conduct a survey among Russians about which salad is considered the most popular in our country, then Olivier will certainly be the clear leader. It is prepared for all kinds of holidays, events and celebrations, and it is completely impossible to imagine the celebration of the New Year without it. The classic composition of the famous salad has undergone many changes. Thanks to this, a number of interpretations of the recipe have appeared, many of which are already very remotely reminiscent of the original version. We propose to turn to the origins and cook the royal olivier with crayfish tails in the old Russian way.

The salad owes its French name to the famous chef Lucien Olivier. He was originally from France, but was a well-known Moscow restaurateur. For this reason, the salad "Olivier" is considered primordially Russian. The royal olivier with cancer necks at one time was very popular with the "powers of this world." Today, his recipe is available to everyone.

Cooking royal olivier with crayfish necks in old Russian

salad ingredients

A special charm (both in taste and appearance) gives our salad an unexpected combination of main ingredients and a way of serving. But first things first, we just note that such a salad will become a welcome guest on any holiday table, and even gastronomic gourmets will appreciate its taste.

Required Ingredients

For our royal olivier with delicate cancer necks, you will need:

Chicken breast - 140 grams;
Quail eggs - 4 pieces;
Boiled cancer necks - 1 pack (400 grams);
Canned green peas - 60 grams;
Mayonnaise (fatty) - 100 grams;
Green apple - 170-220 grams (1 piece);
Fresh carrots - 95-150 grams (2 pieces);
Pickled cucumbers (small-fruited gherkins) - 80 grams;
Green onions - 10 grams;
Fresh cucumbers - 80-120 grams (2 pieces);
Fresh potatoes - 0.3 kilograms;
Lemon - 100-160 grams (1 piece);
Capers - 20 grams;
Grainy mustard - 30 grams;
Worcestershire sauce - 20 grams.

Ingredients

It is this set of products that is needed in order to get the royal Olivier according to the recipe as close as possible to the original. For the final dressing of the salad, you can also additionally purchase a green salad (the Romano variety is ideal), but it is quite possible to do without it.

Chopped ingredients for Olivier "royally"

Cooking process

For cooking, you will need standard kitchen utensils - a cutting board, a sharp knife, a saucepan, a saucepan and a deep bowl for mixing ingredients. It remains only to follow our step-by-step recommendations to get the desired result.

Perhaps, in 30 years, Olivier salad will leave the Russian New Year's table along with those for whom it is an indispensable attribute of this festive night. Or maybe not? Who knows... But on the last day of December, it will be cooked and laid out in millions of bowls, salad bowls and other basins.

The annual pre-New Year marathon of Olivier recipes continues. Every newspaper or TV program tries to stand out and get ahead. So Olga Syutkina, along with other culinary specialists, shares her discoveries and best practices.

For example, as this time, on the Komsomolskaya Pravda website:

Olga Syutkina - historian and culinary specialist, TV presenter, specialist in the history of Russian gastronomy: In the New Year, we want some of our own, traditional dishes on the table"

Olivier, Stolichny, Moscow, herring under a fur coat, Mimosa, pies, cabbage, sprats, sausage, herring, cheese, chickens, ducks, turkeys, mayonnaise, green peas, pickled apples, mushrooms, Flight, Napoleon, Prague, Bear cake, tangerines , marshmallow, nuts, bear in the North, clubfoot, Little Red Riding Hood, Come on, take it away, ... Do not take it away! Memory. Holiday!

Olivier almost Olivier

OLIVIER ALMOST AFTER OLIVIER

This is a completely different Olivier. It does not have the familiar Soviet taste with boiled beef or even chicken, and even more so with doctor's sausage.

A reliable description from Lucien Olivier himself of exactly the salad that he served in the Hermitage Moscow restaurant in the early 1860s, unfortunately, has not come down to us. And it is unlikely that this salad could have been on the home table at that time, since it was exclusively a restaurant dish and serving.

But a later recipe from Pelageya Alexandrova-Ignatieva's book "Practical Foundations of Culinary Art" (1899) is quite capable of being prepared and served on your "New Year's Russian table".

According to the recipe of Pelageya Pavlovna: hazel grouse - 3 pcs., Potatoes - 5 pcs., Cucumbers - 5 pcs. lettuce - 2 balls, crayfish necks - 15 pieces, lanspic - 1 glass, olives and gherkins - 100 g, Provence - 1/2 bottle, truffles - 3 pieces.

Let's analyze the products and understand what we can do today.

Fritillaries - in the note to the preparation of the salad it is indicated that "In exactly the same way, you can prepare a salad from the remaining roast: beef, veal, grouse, chicken, etc., as well as from any non-bony fish." Let's take a chicken.

Lanspic is a clear frozen broth used to make aspic. Surely you will make jelly on NG - this is also our way, in Russian. Pour some of the broth into a separate bowl. It will harden and the lanspic is ready.

Provence - 1/2 bottle. Provence - mayonnaise. Measure of volume "bottle" - 600 ml. Half - 300 ml.

No one will notice the absence of truffles.

Ingredients:
1 whole skinless chicken breast
500 g potatoes
400 g fresh cucumbers
1 head of fresh lettuce
15 pcs. cancer necks
200 g lanspic
50 g pitted olives
50 g gherkins
350-300 g mayonnaise
1/3 teaspoon Worcestershire sauce (optional)

Cooking method:
1. Boil the chicken breast. In order for the chicken breast to be juicy, boil salted water in a saucepan, lower the breast halves into boiling water, bring to a boil and remove from heat. Cover with a lid and leave to cool.
2. Boil potatoes "in uniform". Cool down.
3. Cut the cooled chicken breast into medium-sized cubes.
4. Cut the potatoes into medium-sized cubes.
5. Peel fresh cucumbers and cut into thin slices.
6. Cook crayfish. Take the necks and clean.
7. Add Worcestershire sauce to mayonnaise and mix.
8. Put lettuce leaves and a piece of chopped chicken breast on the bottom of the salad bowl. Then some chopped potatoes, cucumbers, olives, gherkins and crayfish necks. Pour in half the mayonnaise.
9. Top with a row of chopped chicken breast and all other ingredients in the same order. Leave some cancer necks for decoration. Pour the whole salad with mayonnaise.
10. Lanspic cut into small cubes and put on the salad. Decorate the salad with crayfish necks, peeled crayfish claws, lettuce leaves.
Cool the salad.

Salad Olivier with chicken dumplings

OLIVIER SALAD WITH CHICKEN Dumplings

The highlight of this salad is that instead of sausage, boiled beef or chicken, absolutely amazing, tender chicken dumplings - quenelles are made

Ingredients:
200 g skinless chicken breast
1 st. spoons of flour
1/2 cup cream 10% fat
200-300 g potatoes
300 g pickles
4 eggs + 1 raw protein for quenelles
150 g carrots
150 g green peas
150-200 mayonnaise
Salt, pepper to taste, a pinch of sugar

Cooking method:
1. Put boiled potatoes, carrots and eggs.
2. Cut the chicken breast into 2x2 cm pieces and mince twice.
3. Pour flour into the cream and stir with a whisk or fork so that there are no lumps.
4. Pour the cream into the minced chicken, whisking constantly. Salt to taste.
5. Lightly beat the protein and add to the minced meat. Whip the minced meat with a fork until fluffy.
6. Boil water in a small saucepan. Salt the water. Take minced meat on the tip of a teaspoon and lower it into boiling water. Dumplings greatly increase in size.
7. As soon as the dumplings are ready, take them out with a slotted spoon. Cool down completely.
8. Cool and peel cooked potatoes, carrots and eggs.
9. Cut potatoes, carrots, cucumbers, eggs into small pieces.
10. Mix potatoes, carrots, pickles, green peas and eggs. Season with mayonnaise, add a pinch of sugar, salt and pepper to taste. Add dumplings and mix gently.

Hello dear hostesses.

I decided to dedicate today's post to the kitchen - after all, we are, first of all, mothers, wives, beloved housewives, in a word.

Today I propose to cook you an original salad - Olivier with crayfish tails.

Cooking original salads: Olivier with crayfish tails

The Soviet era, and hence its traditions, is moving further and further away. But one tradition, rather New Year's, remains with us now - this is the preparation of Russian salad for the New Year's table. This salad was prepared by our mothers, we cook and our daughters also love it.

History of Olivier salad

Olivier salad is a mega popular salad in the countries of the former USSR, which is considered a traditional New Year's salad. Very interesting history of Olivier salad.

It got its name in honor of chef Lucien Olivier, its creator, who had his own restaurant of Parisian cuisine Hermitage in Moscow in the early 60s of the 19th century. He catered for big celebrations. And renting a restaurant for a wedding is a profitable business in our time. True, it's troublesome. So the owner had to create masterpieces.

Abroad, the salad is better known as "Russian salad" or "Potato salad" - the same. The earliest reminiscences of this recipe are found in 1897 in the book by P. P. Alexandrova "Guide to the study of the basics of culinary art." It featured the following recipe:

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 of fresh cucumbers, add capers and olives and pour over a large amount of Provencal sauce, with the addition of soy kabul. 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 the real Olivier appetizer is prepared without fail from hazel grouse.

I propose to prepare a salad that can be prepared not only for the New Year.

Olivier with cancer necks

For salad, take the following products:

1 boiled carrot;
200 gr boiled crayfish necks;
3 boiled eggs;
200 gr boiled veal;
0.5 cups of green canned peas;
20 gr of red caviar;
crayfish for decoration (8 pcs).

Cut carrots, veal and eggs into small cubes, crayfish necks - in half, add peas.
I suggest you make mayonnaise with your own hands. To do this, mix mustard, honey, lemon juice in a blender. Continuing to beat, add the yolks, then the vegetable oil and soy sauce in a thin stream.

The main secret: add a little vegetable droplets, if you pour it in a jet, mayonnaise can curl up.

Dress this original salad with ready-made homemade mayonnaise. , garnish with caviar and boiled crayfish.

Yes, I also suggest that you look at the comparative table, which shows the replacement of products that were used in Olivier recipes from different eras.

I think that the impoverished diet in our time is very noticeable. But all is not lost yet - we will firmly and confidently return to the traditions of good cuisine.