What does the Russian salad consist of?

Boiled veal, boiled cold potatoes, one head of lettuce, 5 anchovies, 3 teaspoons oil and 1 tablespoon capers. Meat, potatoes, lettuce and cleaned anchovies are cut into strips and mixed with oil and capers.

How long should the salad stand before serving?

The mixture should stand for 3/4 hour (45 minutes) after the oil and capers are stirred in, so the flavors steep. In all, count on about 105 minutes, including preparing the sauce.

How is the sauce made without it separating?

Melt the butter, stir in the cream, take the pot off the heat and add the egg yolks. Set it back until it just reaches a boil – but it must not boil. Cool completely, then drip in the cooking oil (6 tablespoons) and the vinegar (2 tablespoons) drop by drop. Season with salt, pepper, mustard and 1 1/2 teaspoons Worcestershire sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 416.

Russian Salad

Russian salad from Schønberg Erken's Stor kokebok (1914): strips of boiled veal, cold potatoes, lettuce and anchovy mixed with oil and capers, served with a cold, stirred sauce of butter, cream, egg yolks, oil, vinegar, mustard and Worcestershire sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 416 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Salads, Omelets, Side Dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). The salad is a typical example of the era's "foreign" meat salads with boiled veal, anchovy and a stirred egg-cream dressing made over low heat.

How to make it

1
Cut up
Cut the boiled veal, the boiled cold potatoes, the head of lettuce and the cleaned anchovies into strips.
2
Mix the salad
Mix everything well together, stir in 3 tsp oil and the capers. Let the salad stand cold for about 45 minutes.
3
Make the sauce
Melt the butter in a pot, stir in the cream and take the pot off the heat. Add the egg yolks and set the pot back over low heat. Stir until the mixture thickens and is just at the boiling point, but do not let it boil.
4
Finish the sauce
Take the sauce off the heat and let it become completely cold. Then drip in the cooking oil and the vinegar a little at a time while stirring constantly, and season with salt, pepper, mustard and Worcestershire sauce.
5
Serve
Pour the sauce over the salad, or serve it alongside.

Changes from the original

Amounts are given in modern measures (1 deciliter for "1 part"), and amounts for meat, potatoes and spices that the original does not quantify have been estimated and marked in the note field. Worcestershire sauce is written in its modern form. The method has been divided into steps, and the temperature note "stands at the boil" has been specified to mean that the cream must thicken without boiling.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 416) → 1949 (korrekturlest, s. 462)~52% av teksten endretfjernetlagt til

Kokt ~~kalvekjøt~~ kalvekjøtt kokte, kolde poteter 1 salathode 5 ansjos 3 ~~teskeer~~ teskjeer olje 1 ~~spiseske kapers. Saus:~~ spiseskje kapers Saus 1 del. fløte 3 ~~eggeblommer~~ eggeplommer 50 gr. smør ~~salt pepper sennep 6 spiseskeer matolje 2 spiseskeer eddik~~ 3 spiseskjeer olje 1 ~~1/2 teske worchestersaus.~~ teskje eddik 20 dråper frisk sitronsaft. Det kokte ~~kjøt, poteterne,~~ kjøtt, potetene, salathodet, de rensede ansjos skjæres i strimler og blandes sammen, irøres 3 ~~teskeer~~ teskjeer olje samt kapersen, ~~staar~~ står 3/4 time. Til sausen smeltes ~~smørret,~~ smøret, irøres fløten, ~~tages~~ tas av ~~ilden, tilsættes eggeblommerne, sættes~~ varmen, tilsettes eggeplommene, settes atter over ~~ilden,~~ varmen til det ~~staar~~ står i koken, men ~~maa~~ må ikke koke, ~~avtages,~~ avtas, og ~~naar~~ når det er koldt, idryppes oljen og eddiken ~~draapevis.~~ dråpevis.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What does the Russian salad consist of?: Boiled veal, boiled cold potatoes, one head of lettuce, 5 anchovies, 3 teaspoons oil and 1 tablespoon capers. Meat, potatoes, lettuce and cleaned anchovies are cut into strips and mixed with oil and capers.
How long should the salad stand before serving?: The mixture should stand for 3/4 hour (45 minutes) after the oil and capers are stirred in, so the flavors steep. In all, count on about 105 minutes, including preparing the sauce.
How is the sauce made without it separating?: Melt the butter, stir in the cream, take the pot off the heat and add the egg yolks. Set it back until it just reaches a boil – but it must not boil. Cool completely, then drip in the cooking oil (6 tablespoons) and the vinegar (2 tablespoons) drop by drop. Season with salt, pepper, mustard and 1 1/2 teaspoons Worcestershire sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 416.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!