Olivier with two kinds of meat
Throughout the former Soviet Union, "Olivier" is the president of salads. Despite the fact that it was invented by the Frenchman Lucien Olivier, all over the world it is called "Russian salad". And you could also call it "Odessa salad", because the ancestor of a very famous Odessa resident had a hand in creating this salad, or rather, one of its main components - mayonnaise.
In 1756, the Duc de Richelieu, the grandfather of the future mayor of Odessa - Duc de Richelieu, fought on the island of Menorca, where together with the French army got into a multi-day siege near the town of Mahon. The besieged French had little choice of provisions: eggs, olive oil and vinegar. When Richelieu could no longer look at omelettes, he ordered his cook to invent a new dish from the available ingredients. Thus came Maonnaise Sauce, or mayonnaise, which made any food taste better. Although I am not a Frenchman under siege, I prefer handmade mayonnaise to the store-bought version - it is the only way to achieve the perfect flavor needed for an Olivier salad. This recipe is accompanied by Savva Libkin's secret mayonnaise formula.
Now the most important thing - proportions. For it is by them that either kill the dish or make it tasty.
Ingredients
| For 5-6 servings of salad: |
| boiled veal tongue 200 gr |
| boiled veal 200 gr |
| eggs 2 pieces |
| meat from 2 quails |
| pickles 200 gr |
| potatoes 200 gr |
| green onions 50 gr |
| onions 30 gr |
| olive oil 40 ml |
| salt and pepper to taste |
| To make the mayonnaise: |
| olive oil 140 ml |
| egg yolks 2 pcs |
| dijon mustard 20 gr |
| vegetable cream 25 ml |
| lemon juice 10-15 ml |
| salt and pepper to taste |
Instructions
Step 1
Boil the veal tongue, remove the skin and cool in the broth. Boil veal and also cool in broth. Boil eggs and potatoes (for boiling it is better to use non-crumbly type of potatoes) and also cool. Roast the quail until cooked through and cool. Separate the meat from the bones. Pickles, salted with vegetable oil, peel. Chop the onion very finely. Cut everything into cubes about 6-7 mm in size, dress with oil and mayonnaise, mix. Salt and pepper to taste.
Step 2
To prepare mayonnaise, it is desirable to use a mixer, but you can whisk and whisk. So, yolks mix with mustard, lemon juice, salt and pepper, rub them thoroughly and start pouring in the oil drop by drop. It's better to do it with two people. One rubs, the other drips oil.
Step 3
When the initial emulsion is formed, you can start pouring oil in a thin stream, continuing to vigorously wield the whisk. Once the oil is poured in, you can lightly whiten the mayonnaise with vegetable cream and finish with salt, pepper and mustard. When serving, you can place a warm poached egg on a serving of salad and cut it so that the yolk runs out onto the salad. A few drops of olive oil and a few crushed black pepper peas on top of the yolk will do the trick - it will be delicious.
