Salade à la Belle-Fermière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Potatoes
- Curly celery
- Mustard
- Cream
Instructions
- Cut potatoes, beetroot and pimentos, in equal parts, into julienne; together they make two thirds of the salad.
- Add curly celery for the remaining third.
- Season with mustard and cream.