Betterave en Salade à la Crème (Beetroot Salad with Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- beetroot
- onion
- French mustard
- thick fresh cream
- lemon juice
- salt
- pepper
Instructions
- Prepare the julienne of beetroot and onion as in the preceding recipe.
- Work French mustard up with thick fresh cream, sharpen it with lemon juice and complete it with salt and pepper in suitable proportions.
- Mix the julienne in this seasoning.