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Salad à la Rachel

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)

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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. 1

    Cut into strips

    Cut the chicken, tongue, and truffle into fine strips.

  2. 2

    Arrange

    Place the asparagus tips in the center of the platter and arrange small mounds of the meat strips around them.

  3. 3

    Cover with mayonnaise

    Cover the salad with mayonnaise.

  4. 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."

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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
Modernised → 1949 (proofread, p. 464)~84% of the text changedremovedadded
1 dl kokt hønsekjøtt. (Salade à la Rachel.) 1 dl del. kokt tunge. 0,5 dl trøffel (kan sløyfes). hønsekjøtt 1 boks del. tunge krøllete selleristengler 1/2 del. trøfler aspargestopper (eller kokt fersk asparges). 2 dl majones. majones 1 stk agurk. 150 g reker (pillede). Skjær hønsekjøtt, tunge og trøffel agurk reker. Alt skjæres i fine strimler.. Legg aspargestoppene midt på fatet strimler og arranger arrangeres i små hauger av kjøttstrimlene rundt.. Dekk bunker omkring aspargestoppene; salaten dekkes med majones.. Legg majones, og omkring kanten legges vekselvis agurkskiver og små hauger av reker rundt kanten bunker av fatet. Serveres kald. reker.

Note on Modernised

Mål er omregnet til moderne enheter (dl, stk), og språket i fremgangsmåten er modernisert. Trøffel er merket som valgfri. Rekemengden er anslått, siden originalen bare oppgir «ræker».

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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.

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