The original text of the recipe: “2 beets, 2 tins and 10 potatoes are very hot, sliced thin, salt, pepper, mix with the following sauce: an egg for two people, boil, clean, remove the yolks Fry with vinegar, mustard spoon, chopped parsley, 2 clean Lisa slices and finely chopped, 2-3 cucumbers of finely chopped vinegar and chopped whites. “Source: Housebook, manuscript, 1941
1 red beet
1 celery
5 potatoes
3 eggs
3 tablespoons oil
1 teaspoon of flour
3 teaspoons of vinegar
3 teaspoons mustard
green parsley
125 g of canned sardines in oil
some acrylic cucumbers
salt
Clean, wash the beets, celery, potatoes and boil separately. When ready, cut small cubes / slices
Boil hard 3 eggs (boil them for 10 minutes after the water boils); when ready, put in cold water for a few minutes and then clean the bark. Remove the yolks and cut the egg whites.
Prepare the following sauce: With a wooden spoon mix thoroughly the 3 yolks cooked with oil and flour until a paste is obtained. Add vinegar, mustard, chopped parsley, chopped sardines, finely chopped acacia and chopped whites. Mix everything easily.
Prepare the sauce with the boiled and cut vegetables, add a little salt, mix, taste and salt and sour (add finely chopped acorns if necessary)
Put the salad on the plateau, decorate it with finely chopped parsley and serve it.
Alexandra Dumas salad – a super tasty salad!
