Salade Windsor
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Celery
- Raw truffles
- Breast of poultry
- Scarlet tongue
- Piccalilli
- Cooked mushrooms
- Sauce Mayonnaise
- Worcestershire sauce
- Rampion, to garnish
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.