Salade Mascotte (Asparagus, Lapwing Egg and Crayfish Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- asparagus heads (equal part)
- lapwing eggs (equal part)
- cocks' kidneys (equal part)
- truffles (equal part)
- crayfish tails (equal part)
- mustard
- cream
Instructions
- Hard-boil the lapwing eggs.
- Slice the cocks' kidneys and cut the truffles into slices.
- Combine in equal parts with the asparagus heads and the crayfish tails.
- Season with mustard and cream.
- Decorate at will, using the elements of the salad.