What does Salad à la Rachel consist of?

Equal parts cooked chicken and tongue, half a part truffle, plus asparagus tips, mayonnaise, cucumber, and shrimp. The meat, tongue, and truffles are cut into fine strips.

How is the salad arranged?

The strips are placed in small mounds around the asparagus tips, the whole salad is covered with mayonnaise, and along the rim cucumber slices and small mounds of shrimp are placed alternately.

Where does the recipe come from, and how long does it take?

It is taken from Henriette Schønberg Erken's Stor kokebok of 1914, page 418. The stated time is about 30 minutes for 4 servings, assuming the chicken and tongue are already cooked.

Salad à la Rachel

Name: Salad à la Rachel
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 dl cooked chicken; 1 dl cooked tongue; 0.5 dl truffle (may be omitted); 1 can asparagus tips (or cooked fresh asparagus); 2 dl mayonnaise; 1 pcs cucumber; 150 g shrimp (peeled)

Salad à la Rachel from Erken 1914: strips of cooked chicken, tongue, and truffle arranged in small mounds around asparagus tips, covered with mayonnaise and garnished with cucumber slices and shrimp around the rim.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 418 (falt i det fri)

Be the first to rate

About the dish

An elegant composed salad in the French style, named after the actress Rachel. The OCR text on this page has mixed the ingredient list with the neighboring recipe "Salade à la reine" (curled celery stalks), so the assignment of some garnish ingredients is uncertain.

How to make it

1
Cut into strips
Cut the chicken, tongue, and truffle into fine strips.
2
Arrange
Place the asparagus tips in the center of the platter and arrange small mounds of the meat strips around them.
3
Cover with mayonnaise
Cover the salad with mayonnaise.
4
Garnish
Place cucumber slices and small mounds of shrimp alternately around the rim of the platter. Serve cold.

Changes from the original

Measures converted to modern units (dl, pcs), and the language of the method modernized. Truffle is marked as optional. The amount of shrimp is estimated, since the original only says "shrimp."

In stores now

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

Reker

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. 418) → 1949 (korrekturlest, s. 464)~45% av teksten endretfjernetlagt til

(Salade à la Rachel.) 1 del. kokt ~~hønsekjøt~~ hønsekjøtt 1 del. tunge krøllete selleristengler 1/2 del. trøfler aspargestopper ~~mayonnaise~~ majones 1 agurk ~~ræker.~~ reker. Alt skjæres i fine strimler og arrangeres i ~~smaa~~ små bunker omkring ~~aspargestopperne;~~ aspargestoppene; salaten ~~dækkes~~ dekkes med ~~mayonnaise,~~ majones, og omkring kanten ~~lægges~~ legges vekselvis agurkskiver og ~~smaa~~ små bunker av ~~ræker.~~ reker.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What does Salad à la Rachel consist of?: Equal parts cooked chicken and tongue, half a part truffle, plus asparagus tips, mayonnaise, cucumber, and shrimp. The meat, tongue, and truffles are cut into fine strips.
How is the salad arranged?: The strips are placed in small mounds around the asparagus tips, the whole salad is covered with mayonnaise, and along the rim cucumber slices and small mounds of shrimp are placed alternately.
Where does the recipe come from, and how long does it take?: It is taken from Henriette Schønberg Erken's Stor kokebok of 1914, page 418. The stated time is about 30 minutes for 4 servings, assuming the chicken and tongue are already cooked.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!