Salade Victoria (Spiny Lobster, Truffle and Cucumber Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- trimmings of langouste flesh
- truffles
- cucumbers
- asparagus tips
- sauce Mayonnaise
- creamy parts of the langouste
- coral purée
Instructions
- Cut the langouste trimmings, the truffles and the cucumbers into dice and combine them in equal parts.
- Add asparagus tips.
- Add the creamy parts of the langouste and the coral purée to the sauce Mayonnaise.
- Dress the salad with this mayonnaise.