Olivier
Author:
Elena Nikiforova
Servings: 2
Cooking time: 30 min
Olivier from the chef of the restaurant "Shinok", Elena Nikiforova.
Ingredients
| Potatoes 200 gr. |
| Carrots 150 g. |
| Frozen green peas 100 g. |
| Fresh cucumber 75 g. |
| Gherkins 75 g. |
| Capers 50 g. |
| Garlic jelly 75 g. |
| Veal tongue 175 g. |
| Smoked duck 125 g. |
| Olivier sauce: |
| Mayonnaise 100 g. |
| Yogurt. 150 g. |
| Ketchup 50 g. |
Instructions
Step 1
First you need to mix all the ingredients for the sauce. Cut gherkins, fresh, peeled cucumbers, boiled vegetables (potatoes, carrots), boiled chicken egg, jelly from guinea fowl, green peas into small cubes (7 mm), mix and salt with floral salt, dress with "Olivier" sauce, decorate with slices of boiled veal tongue and smoked duck breast.
Step 2
Jelly from guinea fowl: boil rich clear broth with vegetables and spices. Strain, add the prepared gelatin.
