Cook Olivier Biography

Start by boiling the ingredients. You will need 3 large pots. Fill the first with water. Put 2 tbsp in it. Bring to a boil. In boiling water, lower the crayfish. Cook for 10 minutes. After that, remove the pan from the stove and remove it to the side - the crayfish should cool in the same broth in which they were preparing. This can take 5-7 hours. It is not worth taking crayfish before.

Take another pan, put in it a calf tongue, 1 carrot, 1 onion head, also cut in half. For a more saturated taste, add 8 peas of fragrant pepper and 3 laurel sheets. Pour everything with cold drinking water, cook the tongue over medium heat for 3-3.5 hours. In the third pan, prepare the broth. Pour the hips or any other part of the chicken with water, add fragrant pepper and bay leaf. Reduce heating, cook poultry meat for 4 hours on the lowest heat.

Be sure to remove the foam so that the broth is transparent. Put the hazel grouse on a baking sheet, salt a little, sprinkle with a mixture of peppers on top and pour olive oil. Cut fresh cucumbers and rudders into cubes. Boil the quail eggs, clean and finely cut it. Grind capers. In the originally developed recipe, the Provencal sauce was present, which restaurant Lucien Olivier did on his own.

You need to follow his example. Take 2 chicken yolks, put in a deep bowl. Add mustard, salt, pepper to them. Slowly beat with a submersible blender, gradually pouring olive oil. Add lemon juice at the very end. Mayonnaise should acquire a creamy consistency. To prepare the soy-kabul sauce, heat the pan. Put a piece of butter in it, melt it, add flour. Fry, stirring constantly, until golden.

Pour the ml of chicken broth, mix thoroughly so that the mass thickens. Follow the cream and put grated horseradish. Do not stop stirring. If the sauce, in your opinion, turned out to be very thick, add a little more chicken broth. Salt at the end. The consistency of Soy-Cabul should be the same as that of mayonnaise. Get out of a decoction of cooled crayfish.

Using kitchen scissors, remove the shell from them, remove the meat. Leave a few crayfish for serving. Cut the boiled veal tongue with cubes, as well as baked men of hazel grouse. Cut the leaves of salad arbitrarily. Fold all the ingredients in a deep container. Season them with your own mayonnaise, mixed with soy-kabul sauce in the proportion, stir well.

Put Olivier on a plate, decorate with black caviar and crayfish. What was the first recipe for Olivier’s salad - no one knows for sure, a well -known restaurateur did not. For a long time in culinary circles there was talk about secret ingredient. Most were inclined to the fact that it was a Provencal sauce, for which the Frenchman Lucien Olivier used a special variety of olive oil from Provence.

Over time, Olivier salad began to prepare the chef of other restaurants in Moscow. This dish and revolution of the year survived, but not without loss. Where did the Olivier salad come from, as we know it today in the year, the Russian Empire ceased to exist. Together with her, dishes with truffles, hazel grouse, pineapples and caviar went into oblivion. Gastronomic delights have become a relic of the bourgeois past, many restaurants closed.

It is noteworthy, but it was during this period that the Olivier salad began its “journey” around the world. Thanks to the emigrants who left Red Russia during the civil war, the West learned about the creation of the Moscow restaurateur Lucien Olivier. Abroad, the dish was simply called - “Russian salad”. In the relatively calm e, the popularity of Olivier began to increase again. The updated dish practically had nothing to do with the exquisite treat that was served in the Urmytazh pre -revolutionary restaurant.

Although the hazel grouse, caviar and cancer neck were rehabilitated by that time, they did not return to the famous salad. The real recipe from Lucien Olivier was not interested in anyone else, a new version of Olivier - the Capital salad came into fashion.

The first “capital” was prepared by the director of the Moscow restaurant Ivan Mikhailovich Ivanov, who allegedly personally knew Lucien Olivier and even once worked for him. It was Ivanov who came up with the replacement of capers and cancers with already existing recipes with canned green peas and crab. In the postwar years, the composition of the ingredients of Olivier became even more diverse.

But the boiled carrots bothering this honor only after the go. In the beginning of the x, the story of Olivier received a new round. For inexperienced Soviet citizens, this salad has become a real symbol of the holiday. There was a tradition of serving it on the New Year's table. By that time, dozens of versions of this famous salad could be found in the culinary collections of the USSR.

Mistresses were offered to choose from recipes with crab meat, poultry, seafood, game or doctoral sausage, which was more accessible to wide masses. Only one ingredient remained unchanged - mayonnaise.Olivier: Our days Salad Olivier became known thanks to its rich, sometimes contradictory history. From the moment of origin to this day, the recipe has constantly changed, successfully adjusting to the taste addictions of society, the ruling regimes and fashion.

After the collapse of the country of Soviets, its popularity was noticeably diminished. When the food deficiency was left behind, people turned their eyes to abroad. In the restaurant menu, more and more Japanese, European, American, Mexican dishes began to appear. Against their background, a simple olivier ceased to be something interesting. However, oblivion was not long.

Now, as in the days of the USSR, Olivier began to grow into new bold interpretations. Modern cooks have more opportunities for creative manifestations. Thanks to them, new versions of the legendary salad appear on our tables from year to year.