Cultural code: legendary Olivier. Authentic Olivier salad. Historical retrospective How a real Olivier salad is prepared

by Notes of the Wild Mistress

If not in every first, then certainly in every second house there will be new year's eve Olivier salad is on the festive table. Real classic recipe Olivier salad could not be completely restored, however, and today we know the very ingredients from which the Moscow restaurateur of French origin Lucien Olivier made his famous salad.

How did Olivier salad come about?

Having once prepared a dish called “Game Mayonnaise”, the restaurateur served it to the table and began to observe whether his guests would like it.

By the way, “Game Mayonnaise” is a complex dish consisting of many ingredients. It included partridge and hazel grouse fillets, boiled tongue and crayfish necks, poured with mayonnaise sauce, which Lucien Olivier also came up with. The meat was covered with pieces of jelly, and in the center of the dish there was a slide made of boiled potatoes with decorations from small spicy cucumbers and hard-boiled eggs. Moreover, Olivier laid out a decorated potato slide not for food, but for decorating the dish.

What was his astonishment and even indignation when he saw that inexperienced visitors were mixing all the ingredients of “Game Mayonnaise” with a spoon and only then with great pleasure they consumed this “barbaric” mixture. And then Olivier the next time mixed all the ingredients himself and served a new dish to the table, moreover, he did it, wanting, as it were, to stab indiscriminate eaters, but the effect was quite the opposite. The new salad immediately became so popular that visitors rushed to Olivier's restaurant just to taste the new unusual dish.

The secrets of the classic recipe for a real Olivier salad

After the death of the famous restaurateur, no one could repeat the classic recipe for a real Olivier salad, and only over time, by 1904, with the help of the restaurant's regulars, almost all the ingredients were restored.

But, nevertheless, it was still not the same salad.

The fact is that Olivier took with him to the grave some unique additives to the sauce, which he always kept in strict confidence. It is known that a real Olivier salad according to the classic recipe was seasoned with Provencal sauce, which was prepared exclusively on French vinegar, Provencal olive oil with the addition of the freshest egg yolks. But what else was included in Lucien Olivier's recipe still remains a mystery.

Authentic Olivier Salad Ingredients

So what did the real Olivier salad consist of, the classic recipe of which was restored in 1904?

The recipe was supposed to take:

Meat from two boiled hazel grouse

One boiled veal tongue

25 boiled crayfish, 1 large boiled lobster or 1 can of lobster

100 grams of black pressed caviar

1 cup lanspic (thick bouillon jelly, diced)

200 grams of fresh lettuce

250 grams of pickled cucumbers (pickles)

250 grams of kabul sauce

Two fresh cucumbers

100 grams of capers

Five hard boiled eggs.

It is unlikely that you will cook a real Olivier salad according to the classic recipe, but, you see, it is interesting to find out what kind of gourmets the regulars of famous Russian restaurants were. Although, the most delicious and real, the classic Olivier salad is the one that you cook with enthusiasm, with love and imagination!

Almost every Russian loves the usual Olivier salad, made from inexpensive ingredients such as green peas, doctor's sausage, boiled potatoes, carrots, chicken eggs and pickled cucumbers.

In fact, a century ago, this dish was cooked differently, with more expensive ingredients. It was considered a real delicacy and was distinguished by its exquisite, excellent taste.

The history of the creation of salad "Olivier"

The recipe for this delicious snack was invented in the second half of the 19th century by Lucien Olivier, a famous French chef. He settled in Moscow and in 1860 opened a first-class restaurant called the Hermitage. It is believed that it was Lucien who came up with a great appetizer that has become a real work of art.

Her taste struck with its sophistication, harmony, and therefore pleased all visitors to the Hermitage restaurant. Subsequently, many cooks tried to repeat the recipe for the old Olivier salad. But they, not knowing all the secret ingredients, and most importantly, the method of preparing the incomparable white sauce with mustard, were defeated. You could taste the wonderful Olivier salad, a real French one, only in the famous restaurant of Lucien.

How did Lucien Olivier himself prepare the salad?

The French chef jealously kept the recipe for his signature dish secret. Originally, Olivier served it in the following way. Boiled fillets of partridges and hazel grouses were laid out in layers of jelly made from broth and placed in the center of the dish. Boiled crayfish necks and pieces of tongue were laid out around. All this "beauty" was poured with a piquant, slightly spicy sauce (homemade mayonnaise). The dish was decorated with a composition of boiled potatoes, quail eggs and gherkins.

One day, the chef noticed that restaurant visitors mixed all the ingredients with a spoon, breaking the original "design", and then ate the resulting mass with appetite. So the recipe for the old Olivier salad has changed. Lucien began to serve the dish, mixing all the ingredients beforehand and generously flavoring them with Provencal sauce.

Recipe for an old salad "Olivier": the necessary ingredients

There are many variations of this dish. "Olivier" is otherwise called "Russian". Modified for real Russian realities, the salad has lost its sophistication and has become a very common snack, the taste of which is familiar to everyone since childhood. Partridge and hazel grouse meat was replaced with inexpensive boiled sausage. Cancer necks, veal caviar were completely excluded from the recipe. Instead, they began to add boiled carrots and canned peas. Of course, the modern modification is tasty, but somewhat "pall". Therefore, we will tell you how to make a chic appetizer using the recipe for the old Olivier salad.

So, to prepare this delicious dish, you will need the following ingredients:

veal tongue - 1 pc.;
three hazel grouse;
black pressed caviar - 80-100 g;
potatoes 4 pcs.;
lettuce leaves - 200 g;
boiled crayfish - 30 pcs.;
pickled cucumbers (gherkins) 180-200 g;
fresh cucumbers - 2 pcs.;
capers - 100 g;
quail eggs - 6 pcs.

The following components are required for:

white wine vinegar - 1 tbsp. l.;
egg yolk - 2 pcs.;
olive oil - 6 tbsp. l.;
spicy mustard - 1 tsp;
a pinch of ground pepper;
salt;
garlic powder.

Salad "Olivier" (real recipe): cooking technology

To begin with, let's deal with the bird and veal tongue. We will wash and, if necessary, gut the carcasses of hazel grouse. By the way, if you do not have the opportunity to purchase this game, you can replace it with quails. After processing, the bird is placed in a pot of water and boiled for one and a half hours. Don't forget to add the head to the broth onion and salt to taste.

While the hazel grouses are preparing, let's take care of the tongue. We wash it and boil it for two hours, adding carrots, onions, salt and spices to the broth. After the allotted time, we will get hazel grouses and veal tongue out of the water. Cool the meat and clean it. We remove the skin and bones from the bird, leaving only the fillet. Cut the tongue into small pieces. Now cook the crayfish until cooked, pull out of the water, cool and clean. Next in line are potatoes and eggs. Boil them, cool and clean.

We cut all the ingredients and make dressing

We will tell you further how to cook a real Olivier salad. Choosing for a snack deep bowl. We tear and put lettuce leaves in it. We clean fresh cucumbers from the skin and cut into cubes. Grind pickled gherkins and capers. Put everything in a salad bowl. There we also place the prepared veal tongue and the meat of hazel grouse cut into pieces. Chop the quail eggs into small pieces.

We leave our dish alone for now and make mayonnaise sauce. Raw yolks, mustard and salt are mixed with a whisk. Pour olive oil into these ingredients in a thin stream, kneading the mass thoroughly until it thickens. Add vinegar, ground pepper and garlic powder to the sauce. Everything, mayonnaise is ready.

We dress our Olivier salad with sauce. Real recipe involves decorating the dish with black pressed caviar and crayfish tails. That's all, tasty snack ready. Now you know how to cook a real Olivier salad. As you can see, it's not difficult, the main thing is to get all the necessary ingredients and make homemade mayonnaise sauce. Bon Appetit!

Another version of Olivier salad for your holiday table

If you want to pamper your family with a gourmet dish, prepare the Olivier salad. Real french recipe is. To create this culinary masterpiece, you will need the following products:

quail eggs - 6 pcs.;
potatoes - 3-4 pieces;
quails - 3 pcs.;
pickled cucumbers - 2-3 pcs.;
fresh cucumbers - 2 pcs.;
veal tongue - 200 g;
carrots - 2 pcs.;
pickled capers - 100 g;
champignons - 100 g;
canned cancer necks - 50 g;
- 30 g;
olives - 50 g;
chives 20 g

The recipe for the old salad "Olivier" involves the use of a special one for the preparation of which you will need olive oil - 100 ml, egg yolks - 3 pcs., wine vinegar - 2 tsp. Also needed are lemon juice - 2 tsp, Dijon mustard - 1 tsp, salt and pepper to taste.

The process of preparing an excellent snack

The old recipe for "Olivier" is as follows: boil the potatoes in their skins and carrots, cool, peel and then cut the vegetables into cubes. Boil the eggs in boiling water for 5 minutes, cool and peel. Cut the yolks and whites from three eggs into large pieces, and cut the remaining whites in half (they will be needed to decorate the salad). Wash the quail carcasses, wipe with a paper towel, coat vegetable oil, pepper and salt. Place the bird in the pan and fry it over high heat for 7 minutes until golden brown. Then place the quails for 15-20 minutes in an oven preheated to 180 ° C. After baking, cool the bird, separate the meat from the skin and bones, cut it into cubes.

Serve "Olivier" to the table

Wash the veal tongue and boil for 1.5-2 hours in salted water. Then let it cool and cut into small pieces. Chop pickled and fresh cucumbers (without skin) and olives. Canned cancer necks cut into large pieces, you can into two parts. Lightly toast the capers in a dry frying pan. Place all ingredients in a deep container and mix gently.

Everything, our Olivier salad is almost ready. An old recipe involves the preparation of the original mayonnaise dressing. In a bowl, beat the egg yolks with a whisk, adding salt, mustard, pepper to them. Pour in the olive oil while continuing to whisk. Add lemon juice and wine vinegar there. Pour dressed sauce over salad. Serve the dish garnished with egg whites with caviar, chives, champignons, lightly fried in a pan, and crayfish tails. Bon Appetit!

"Olivier" classic is a salad of generations, our grandparents. It's simple, delicious and festive. New Year without "Olivier" - not quite a festive table. As if something is missing - this aroma of green peas, this freshness.

Authentic Christmas Salad

Well, okay, let's not digress, like “salad history” - we take a simple classic recipe for “Olivier” and prepare a salad to the delight of ourselves and our guests.

The classic recipe "Olivier" with sausage - the easiest step by step with a photo

He's Soviet! Adult people remember the era of the Soviet period, and for all of them this recipe with sausage was a classic salad. And young housewives are already improvising and changing the classic recipe, creating their own culinary masterpieces.

Decided to add to traditional recipe juicy carrots - let it look like "Winter", but we like it better ...

If anyone wants to keep the "secret of the classics" - just remove the "orange healthy charm" from the ingredients.

Salad Ingredients:

Canned green peas - 1 can
Eggs - 5-6 pieces
Boiled sausage - 400 grams
Pickled cucumbers - 2-3 pieces
Carrots - 2 medium pieces
Potatoes - 2-3 pieces
Mayonnaise - 150 grams
Onion - 2 bulbs (can be a bunch of green)
Greens for decoration: dill, parsley, celery
Spices and salt to taste

How to cook salad "Olivier" according to the classic recipe?

All cooking time is occupied by cooking products. The rest is trite and simple, but how delicious, you just lick your fingers.

We cook all vegetables in uniform. Hard boiled eggs. Then cool and clean.
We cut carrots, potatoes, onions, cucumbers, sausage into cubes. Finely chop the eggs.
Drain the liquid from the can of canned peas and add the peas to the salad.
Salt, pepper to taste. Season with mayonnaise and mix thoroughly.
We put in the refrigerator. To soak and cool.
Everything. Our Olivier classic recipe is ready. Serve on the table, garnished with a sprig of dill or parsley. Bon Appetit!

Empirically, it has been proven and verified how to cook the perfect Olivier recipe:

Boil vegetables only in the peel, so the taste and vitamins are preserved;
Take potatoes at the rate of 1 piece per 1 person;
Be sure to let the vegetables cool. And cut the potatoes with a knife dipped in cold water or vegetable oil;
Sausage should be without fat - "Doctor's" is the very thing.
The most delicious pickled or pickled cucumbers are slightly larger than a gherkin and not very sour;
Do not save on eggs, they give the salad lightness and tenderness. Ideally, for 1 guest - 1 egg;
So that the onion does not taste bitter, pour boiling water over it. Better yet, use green onions instead. Salad "Olivier" will look more elegant and festive;
Polka dots are also not suitable for everyone. Look at glass jars- immediately noticeable in what quality. Do not take with cloudy white sediment and dark peas. For the classic Olivier, you need to choose soft peas of the “brain varieties” (these are shriveled fruits, similar to the brain - they have the best taste qualities and least of all starch);
First mix all the ingredients, and then just add mayonnaise and salt;
After refrigeration, before decorating, divide the salad into dishes using a "serving ring" or a cut-off 1.5 liter plastic bottle;
Boiled sausage can be replaced with smoked, ham or meat;
To bring a fresh flavor to our dish, instead of pickles, you can cut a fresh cucumber.

Since Soviet times, this salad has been prepared for the New Year along with and. And now it still flickers on the New Year's holiday table.

And now for improvisation. Let's move away from the classics and cook "Olivier" with other products.

Salad "Olivier" classic recipe with fresh cucumber

Well, let's try the recipe with fresh cucumber!

What we need? The same as in the classic "Olivier", the only difference is that instead of pickled (salted) cucumbers in general composition we will add fresh cucumber. Rather, to those ingredients listed above - 3 medium fresh cucumbers.

In fact, the aroma flows throughout the apartment - freshness, vivacity and memories of "summer days". We advise you to cook "Olivier" with fresh cucumber - you will not regret it.

"Olivier" classic recipe with chicken

For lovers of white meat, we suggest taking chicken fillet and adding it instead of sausage. This time, the potatoes can be taken smaller. And leave the rest of the products unchanged. That is, let's repeat:

Compound

Green peas of brain varieties - 1 can
Chicken fillet - 400 grams
Potatoes - 5 pieces
Pickled cucumbers - 3 pieces
Eggs - 5 pieces
Carrots - 2 small pieces
Green onions - 1 bunch
Mayonnaise - 200 grams
Salt and spices to taste

Cooking method

We cook vegetables, chicken, eggs. Cool and clean.
Cut into small cubes. About the same peas that are in the bank.
Cucumbers "on the knife." Drain the brine from canned food and mix all the resulting products.
Season with mayonnaise and salt to taste, and pepper.
For impregnation, place in the refrigerator for 2 hours.
We serve in portions. Bon Appetit.

Instead of chicken, try boiled beef or turkey if you like. And it’s not bad for juiciness and a pleasant sweetish taste to add a grated apple. Piquancy "Olivier" will give not only an apple, but also lemon juice and olives.

With the advent of new products on Russian tables, housewives began to add Olivier to the classic recipe canned corn instead of peas crab sticks, shrimps, cheese, exotic fruits.

Salad Olivier with salmon, fresh cucumber and caviar

Who calls it tasty dish- Tsar's or Royal coat, Olivier in a new way. But one thing I know for sure is that such a festive treat will drive each of the guests crazy and they will be the first to sweep it off the table.

Such a recipe was born in unusual conditions, at least it was so with me. On one of the holidays, red caviar randomly appeared on a plate with Olivier. When I tasted it, I was surprised by the unusual taste - I really liked it.

And I decided to come up with something to update the classic Olivier and become attractive. And what came out of it, see for yourself:

Such an unusual, truly Royal new Olivier salad with salmon, fresh cucumber and caviar will outshine any New Year's table. Guests will be delighted and will not stop until they eat it to the crumbs.

It is prepared, as you can see from the video, quite simply and easily. The combination of seafood and fresh vegetables will transform the classic, the traditional recipe will take on a new name.

I advise you to try to make it at least once and understand that there is still a place in cooking for masterpieces!

An old classic recipe, from Chef Olivier himself

For a long time, Mr. Olivier did not disclose the secret of his salad - he kept it a secret. And not everyone was given to taste it - the chef used expensive products. Only after death, in 1904, the world saw the main composition.

Caviar as a decoration will add sophistication and piquancy

The composition of the old recipe for salad "Olivier"

hazel grouse meat
Veal tongue
Black caviar
fresh salad
Crayfish (more precisely, cancer necks) or lobsters, you can shrimp (as I did)
Very small pickles
Soy sauce "Kabul"
Fresh cucumbers
Pickled "Capers" (these are the flower buds of the plant "caper")
French Provence Sauce
Boiled eggs (Olivier himself used them as decoration)

Here is such a rich and not cheap composition.

Cooking process:

As in the classic Soviet recipe, all the necessary ingredients are boiled. The longest is meat. Cool, clean and mode in small pieces. Tear lettuce leaves to the bottom of a common bowl.

Mix everything and add homemade mayonnaise (this is me instead of soy sauce). Salt and pepper. Cool in the refrigerator.

Serve on separate dishes topped with black pressed caviar.

Video of the old classic Olivier salad recipe

Well, now we are ready to celebrate the New Year. We turn on the famous Soviet film directed by E. Ryazanov "The Irony of Fate or Enjoy Your Bath". Just after this film, the Olivier salad in its classic version with green peas and sausage, gained popularity and became the main and obligatory in New Year's table setting.

If the modern Olivier salad were prepared according to an old Russian recipe, then it would hardly have become an obligatory attribute. holiday table. The point is that it is Authentic Olivier Salad consisted of ingredients that not everyone can afford today. And certainly it was not cooked in "basins". It was a real delicacy, which all the rich of Moscow came to try.

Yes, yes, at least Authentic Olivier Salad and was invented by a Frenchman, this dish comes from the capital of Russia. And already from it the treat spread throughout Europe. And initially it was not even a salad. The creator of the dish called it none other than “game mayonnaise”.

And it was invented in the 60s of the 19th century by the famous restaurateur Lucien Olivier. He worked in the capital's Hermitage tavern.

Authentic Olivier salad

For a real Olivier salad, you need the following ingredients :

Boiled fillet of a pair of hazel grouse
Boiled veal tongue
Grams 100 black caviar. And not granular, but the so-called "pressed", which, in fact, is a puree
Fresh lettuce leaves 200 grams
Boiled crayfish in the amount of 25 pieces. As an option, they could be replaced by a can of lobsters
250 grams of pickled pickles. Now they are better known as gherkins - these are such small cucumbers.
Pair of fresh cucumbers
Hard boiled chicken eggs (5 pieces)

And all this was seasoned not with mayonnaise, as it is now, but with a special Kabul sauce. This is a fairly spicy seasoning made from meat, tomatoes, horseradish and cream. V Authentic Olivier Salad 250 grams of Kabul sauce was added.

In order to make this sauce, you need the following products:

Meat broth (50-60 g)
Wheat flour (20-25g)
Horseradish (20-25g)
Butter (10g)
Cream (20-30g)
Salt (to taste)

First in a saucepan butter the broth is boiled with the addition of flour. After that, horseradish, cream and salt are added to the resulting mass. And all together again brought to a boil over low heat.

There is another version of Kabul sauce. It uses carrots, onions, tomato paste and pepper. But Authentic Olivier Salad refueled with the first version of the sauce.

Interestingly, Lucien Olivier did not originally plan to mix these ingredients. The conceived dish had to look like a real work of art. Just imagine:

On one side of the plate is sliced hazel grouse fillet, seasoned with Kabul sauce and black caviar. On the other hand, mixed crayfish meat and slices of veal tongue. And a pyramid of boiled potatoes, with small straws of cucumbers, decorated with slices of chicken eggs.

But the efforts of the master were not appreciated by the visitors. They began to shamelessly mix the ingredients, turning everything into a single mess. As a result, the chef had no choice but to start preparing a new dish in the form of a salad.

Unfortunately, many of the secrets of making a real Olivier salad went to the grave along with its creator. It was a real tragedy for the entire culinary world.

What has come down to our time, of course, has little in common with that same salad. And the list of ingredients is so different that you are surprised when you read what it was originally made from.

Fritillary meat and tongue were gradually replaced by boiled chicken, ham and boiled sausage. Potatoes, carrots, green peas, apples, green onions appeared. The only thing that unites a real Olivier salad and its modern copy is eggs and cucumbers.

But this is if we talk about the classic Olivier salad in the modern sense. But there are dozens of other varieties. For example, Olivier with cheese, Fish Olivier with sour cream, Olivier with cabbage, Olivier with squid and many others. And today rarely (or almost no one) does that Authentic Olivier Salad who immortalized the name of its creator.