Why must the salad stand cold for a couple of hours?

The recipe recommends putting the salad on ice a couple of hours before serving, so it becomes thoroughly cold and the flavors of oil, vinegar, seasoning, and white wine can soak into the potatoes and the other ingredients.

When is the white wine poured over?

Only at the very end: 2 deciliters of white wine is poured over the whole salad after it has been arranged in the bowl or on the platter – not while the ingredients are being mixed.

What does the dressing consist of?

A simple mixture of 3 tablespoons oil, 1 tablespoon vinegar, pepper, and salt, folded into the cooked potatoes, mussels, shrimp, and cooked, cut-up roots (celery and carrot).

How is salade Francillon garnished?

With truffle slices and cress. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 422, and makes 4 servings.

Salade Francillon

Name: Salade Francillon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 400 g potatoes (cooked, cooled, and sliced); 200 g mussels (cooked and cleaned); 150 g shrimp (peeled); 1 stalk celery (cooked, cut up); 2 pcs carrots (cooked, cut up); 1 pcs truffle (sliced, for garnish); 3 tbsp cooking oil; 1 tbsp vinegar; pepper (to taste); salt (to taste); 2 dl white wine; 1 pot cress (for garnish)

Salade Francillon in Erken (1914): cooked potatoes, mussels, shrimp, and cooked root vegetables tossed with oil, vinegar, salt, and pepper, arranged on a platter and doused with 2 dl white wine. Garnished with truffle slices and cress and chilled a couple of hours before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 422 (falt i det fri)

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About the dish

"Salade Francillon" is named after Alexandre Dumas fils's play Francillon (1887), in which a potato salad with mussels and white wine was made famous. Erken includes it as a fine side dish in the chapter on salads.

How to make it

1
Mix the salad
Mix the cooked potatoes, mussels, shrimp, and the cooked, cut-up root vegetables together with oil, vinegar, pepper, and salt.
2
Plate up
Arrange the salad in a salad bowl or on a platter.
3
Pour over the wine
Pour the white wine over the whole thing.
4
Chill and garnish
Chill the salad for a couple of hours before serving. Garnish with truffle slices and cress.

Changes from the original

Quantities missing from the original are estimated. "2 del." is interpreted as 2 dl white wine. The steps are rewritten in modern Norwegian; "set on ice" has become chilling in the refrigerator.

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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. 422) → 1949 (korrekturlest, s. 468)~34% av teksten endretfjernetlagt til

400 gr. poteter muslinger ~~ræker~~ 1/2 l. reker selleri gulerøtter trøfler 3 ~~spiseskeer~~ spiseskjeer olje 1 ~~spiseske~~ spiseskje eddik pepper salt 2 del. hvit vin. De kokte poteter, muslinger, ~~ræker~~ reker og kokte, ~~opskaarne~~ opskårne røtter blandes sammen med olje, eddik, pepper og salt. ~~Hvitvinen overheldes~~ Kvitvinen overhelles det ~~hele, naar~~ hele når salaten er lagt op ~~paa~~ på vase eller fat. Salaten pyntes med trøffelskiver og karse. Salaten bør ~~sættes paa~~ settes på is et par ~~timer,~~ timer før den skal benyttes.

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Frequently asked questions

Why must the salad stand cold for a couple of hours?: The recipe recommends putting the salad on ice a couple of hours before serving, so it becomes thoroughly cold and the flavors of oil, vinegar, seasoning, and white wine can soak into the potatoes and the other ingredients.
When is the white wine poured over?: Only at the very end: 2 deciliters of white wine is poured over the whole salad after it has been arranged in the bowl or on the platter – not while the ingredients are being mixed.
What does the dressing consist of?: A simple mixture of 3 tablespoons oil, 1 tablespoon vinegar, pepper, and salt, folded into the cooked potatoes, mussels, shrimp, and cooked, cut-up roots (celery and carrot).
How is salade Francillon garnished?: With truffle slices and cress. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 422, and makes 4 servings.

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