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Salad à la reine

A salad of small cubes of meat, vegetables, fruit and truffles in mayonnaise, set in a mould lined with tomato purée, chilled and turned out. From Erken's Big Cookbook (1949), p. 463.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 463 (falt i det fri)

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About the dish

The book serves it with cold roast fowl, and the recipe is a festive cold dish.

How to make it

  1. 1

    Mix the salad

    Make mayonnaise from the egg yolks. Cut the meat and vegetables into small cubes and mix with the mayonnaise.

  2. 2

    Fill the mould

    Line a smooth mould with the tomato purée and put the salad in. Cover with kitchen paper and a lid.

  3. 3

    Chill

    Freeze the mould in ice and salt or in a refrigerator.

  4. 4

    Serve

    Dip the mould briefly in hot water and turn it out onto a dish. Arrange tomato slices around it and sprinkle with a little parsley. Serve with cold roast fowl.

  5. 5

    Note

    Note: The mayonnaise is made with raw egg yolks. Use fresh eggs and keep the dish cold. Pregnant women, the elderly and small children should avoid raw egg.

Changes from the original

Quantities are unchanged. «Frozen in ice and salt or in a refrigerator» is kept. A safety note about raw egg has been added.

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Frequently asked questions

What is the salad served with?
With cold roast fowl.
Can I leave out the truffles?
The book gives 50 g truffles; the text says nothing about a substitute.

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