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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)

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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. 1

    Cut up

    Cut the boiled veal, the boiled cold potatoes, the head of lettuce and the cleaned anchovies into strips.

  2. 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. 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. 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. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 416) → Modernised~86% of the text changedremovedadded
Kokt kalvekjøt 300 g kokt kalvekjøtt (skåret i strimler). 400 g kokte, kolde kalde poteter (mengde ikke oppgitt i originalen). 1 salathode stk salathode. 5 stk ansjos (renset). 3 teskeer ts olje (til å blande i salaten). 1 spiseske ss kapers. Saus: 1 del. dl fløte (til sausen). 3 eggeblommer stk eggeplommer (til sausen). 50 gr. g smør (til sausen). 0,5 ts salt (etter smak). 1 knivsodd pepper (etter smak). 1 ts sennep (etter smak). 6 spiseskeer ss matolje (til sausen). 2 spiseskeer ss eddik 1 1/2 teske worchestersaus. Det (til sausen). 1,5 ts worcestersaus. Skjær det kokte kjøt, poteterne, salathodet, kalvekjøttet, de kokte, kalde potetene, salathodet og de rensede ansjos skjæres ansjosene i strimler og blandes strimler.. Bland alt godt sammen, irøres rør inn 3 teskeer ts olje samt kapersen, staar 3/4 time. Til sausen smeltes smørret, irøres fløten, tages og kapersen. La salaten stå kaldt i ca. 45 minutter.. Smelt smøret i en kjele, rør inn fløten og ta kjelen av ilden, tilsættes eggeblommerne, sættes atter over ilden, varmen. Tilsett eggeplommene og sett kjelen tilbake på svak varme. Rør til det staar i koken, blandingen tykner og er like ved kokepunktet, men maa la den ikke koke, avtages, koke.. Ta sausen av varmen og naar det er koldt, idryppes oljen la den bli helt kald. Dropp deretter inn matoljen og eddiken draapevis. litt om litt under stadig røring, og smak til med salt, pepper, sennep og worcestersaus.. Hell sausen over salaten, eller server den ved siden av.

Note on Modernised

Mengder er oppgitt i moderne mål (1 desiliter for «1 del.»), og mengder for kjøtt, poteter og krydder som originalen ikke tallfester er anslått og markert i notatfeltet. Worcestersaus er skrevet moderne. Fremgangsmåten er delt i trinn, og temperaturangivelsen «staar i koken» er presisert som at kremen må tykne uten å koke.

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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.

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