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Old And New Palace: Julienne

Arrange them in an earthenware dish. Cut in Julienne one stalk of celery, one green pepper, one cucumber, two or three tomatoes, depending on their size. With the bone of the sand-dab, well cleaned, make a stock with one bottle of Riesling, juice of one lemon and seasoning. Add chervil and tarragon. Season to taste and cook the Julienne ingredients with some of the stock. When the rest of the stock is boiling poach it in the fillets of sand-dab, then remove from the fire and let get cold. Put the garnishing around the fillets and put on ice to get in jelly. When ready to serve decorate around the dish with any kind of salad you like, and with beets, capers, olives and marinated mushrooms. This must be served very cold and you may serve mayonnaise sauce on the side.

We asked Dauviller what he considered his most delicate salad and he gave us this recipe:

PALACE GRILL SALAD Select three hearts of celery and cut them Julienne. Cut some pineapple and pimentoes into dice. Mix all well together in a bowl and add mayonnaise sauce and a little whipped cream. Sprinkle some finely chopped green peppers on top and serve very cold.