Home › The Principles of Cookery › Russian Salad

Russian Salad

Cut some carrots, turnips, parsnips, and beetroot into strips with a scoop. Add, if liked, other vegetables, such as asparagus, peas, French beans, gherkins, capers, scraped horse-radish, etc., etc. Put the vegetables in a salad-dish in layers, season each layer with mayonnaise or Tartar sauce, and gradually diminish the size of the layers, till the salad comes to a point. Ornament with a border of aspic jelly, picked prawns, olives, or gherkins, and garnish the surface with small balls of caviare.