Salade Francillon (Potato, Mussel and Truffle Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- potatoes (half the salad)
- Chablis
- mussels (one quarter)
- celery
- truffles (one quarter)
- fine oil
- vinegar
Instructions
- Cook the potatoes, making half the salad, in water; slice them while hot and marinate them in Chablis.
- Poach the mussels, a quarter of the salad, seasoned with celery, and beard them.
- Slice the truffles, the last quarter.
- Combine the three elements and finish the seasoning with fine oil and vinegar.