Salade Windsor
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- celery
- truffles
- chicken breast
- scarlet tongue
- piccalilli
- mushrooms
- sauce Mayonnaise
- Worcestershire sauce
- rampion
Instructions
- Cut celery, raw truffles, breast of poultry, scarlet tongue, piccalilli and cooked mushrooms — in equal parts — into julienne.
- Bind with a sauce Mayonnaise sharpened with Worcestershire sauce.
- Dish in a dome.
- Surround with a crown of rampion, half sunk into the salad.