Many people know and love Olivier. The people call it "meat salad." Back in Soviet times, he was present at every holiday table and was considered an integral attribute of the feast. In those days, few people worried about the history of Olivier salad, the main thing was that it was tasty and nutritious. Each time, the housewives cooked "meat salad" according to one single recipe that everyone knew. Over time, cooks began to add their own special ingredients, with each claiming that its cooking option was the right one. That is why often the question arises of what really needs to be put in a salad Olivier. The history of origin will help to open this veil.
Monsieur Lucien Olivier
Before you give the laurels to the creator of the salad, you should find out who he was. It is interesting that the life of a talented cook will explain to us why this culinary masterpiece is so popular among the Russian people, and we will know the real story of Olivier salad. The creator of this dish was Lucien Olivier, he was a Frenchman capable of culinary art. He was born in 1838. He had two more older brothers who cooked no less tasty. But they chose to stay in their homeland. In his youth, Lucien went to Moscow to earn extra money. He chose this country because he knew that Russian people were interested in French cuisine. This is where the story of Olivier salad began. It is worth noting immediately that in this family an improved Provencal mayonnaise recipe was born, which Lucien used in his kitchen. Olivier began his business by opening his own restaurant, the Hermitage, which at first was a huge success.
Restaurant Secret
Lucien quickly gained popularity. All this was made possible thanks to mayonnaise, in which he added mustard in the correct proportions and several spices, which gave the sauce an original pinworm. Huge demand prompted the chef to open another restaurant on Trubnaya Square. His brothers in France enjoyed the same success and were also able to start their own business.
Olivier: the history of the culinary masterpiece
As you know, if you eat one sausage, it soon bothers, and you want to try something new. The same principle worked here: people were tired of this piquant monotony, and there were less and less customers in the restaurant. It was thanks to this that Lucien was thinking about a new and interesting dish that would attract customers. During culinary experiments, he was born a new recipe, now known to everyone as a salad Olivier. The history of the origin of this dish is so interesting that just can not wait to try it. But it is known that current salads are fundamentally different from the one that was created at the beginning. It was exquisite and something unusual, something that restored popularity to the Hermitage, and its owner the glory of a great culinary specialist. Fans of this dish gave it a name - Olivier. History does not end there.
Original recipe
Lucien himself named the dish he created “Mayonnaise from game” and could not call him by his name - “Olivier”. The French chef did not change the classic recipe at first, and it consisted of well-cooked partridge and hazel grouse meat, between them he put the jelly left over from the broth. He also cut into pieces the young calf’s tongue and laid it around the edges, alternating with small cancerous necks. Then he watered it with a small amount of mayonnaise, which he made with his own hands. In the center there was a place that he filled with boiled potatoes, large chopped eggs and gherkins. He presented all this to visitors who enjoyed this combination.
Olivier's secret
The story of the creation of this dish, we can say, has just begun. Many cooks and just housewives tried to repeat this recipe in their kitchens, but, to their surprise, nothing came of it. Many tried to find out what the secret was, but Lucien cooked the dish alone, indoors, without revealing his secrets. In fact, the secret was in the very mayonnaise, which most recently “became boring” to restaurant visitors.
A gourmet meal turns into a salad
Lucien tried to make his new dish not only delicious, but also original in appearance. But soon he had to make some amendments and change his external beauty, and this did not make the salad less in demand. The fact is that the ingredients that were placed in the center of the plate were rather intended for decoration. But the Russian person does not have the mentality to leave food untouched. This is what affected the fact that the history of the origin of Olivier has changed a bit. Once Lucien noticed that his visitors mix all the ingredients and only then eat them. He realized that for Russian people the appearance of a dish is not as important as its taste, so he interpreted his own recipe. Now the culinary specialist sliced all the ingredients, poured a sufficient amount of branded mayonnaise and mixed everything well. The Russian man has an exquisite and beloved Olivier salad. The French chef took the classic recipe with him without revealing secrets. There was no great culinary specialist in 1883.
New salad life
We can say that here the story of Olivier salad did not end. Although Lucien did not open the original recipe to anyone, in 1904 the dish was “reconstructed”.
One former visitor to the restaurant remembered all the components that the creator of this masterpiece added. The only discrepancy was only in the provence sauce, in which Lucien added his “secret” spices. So, the following components were included in the new salad:
- fillet from two boiled grouse;
- 25 cancers;
- one calf tongue;
- half a can of soy kabul;
- half a can of pickles;
- 200 grams of salad (fresh);
- 100 grams of spawn caviar (black);
- two fresh cucumbers (crumble);
- 5 hard boiled eggs;
- 100 grams of capers.
All components are seasoned with a special French Provence. It was made from 400 grams of olive oil, vinegar and two fresh yolks. These ingredients were sourced from France.
Soviet version
Having considered what the history of the Olivier salad was , briefly learning about its origin, many will notice that the modern dish is fundamentally different from the one served originally.
This is not surprising, since in the Soviet years people did not have on the tables such an abundance of products that affluent restaurant owners and nobles could afford. Among most families, a new version of Olivier, which many still use, has gained popularity. Almost everyone has loved him since childhood. Here is his recipe:
- 4 eggs in a steep;
- half a kilo of Doctor’s sausage;
- 4 boiled potatoes;
- 4 pickles;
- can of peas;
- a pack of provence;
- greens and salt optional.
All components are finely chopped, mixed and seasoned with the famous sauce. Here, everyone’s favorite dish of the Soviet era is ready!
Salad interpretation
Today, Olivier has a different name and is better known as "meat salad." That is why many people remembered that sausage should not be added to it, but white meat should be put. Since partridges and hazel grouse are difficult to obtain, the housewives boil the chicken fillet. With this ingredient, many types of olivier have been created, which differ in their composition. Now in salads put carrots, apples, onions. Other components, on the contrary, are removed. Here is one of the modified Olivier recipes:
- 4 eggs;
- 4 potatoes;
- 1 apple
- 1 onion;
- 1 breast;
- 1 can of peas;
- 3 pickled cucumbers;
- 2 carrots.
Vegetables, as usual, are boiled and chopped. Breast and eggs are also boiled and chopped. Onions and cucumbers are chopped. But it is worth considering that salads, in which onions are added, are not recommended to be stored for a long time, since this vegetable gives the dish an unpleasant aftertaste. Next, peas pour out in the olivier. Everything is diluted with provence. If necessary, greens and salt are added.
Another option is slightly different. Still need the same amount of potatoes, eggs, carrots, breast. We put less pickled cucumbers, one is enough, pour 100 grams of peas and as many canned olives. Shredded fresh cucumber is also added. Refuel in the usual way.
The third method is interesting in that you need smoked fillet and 200 grams of mushrooms from a jar. A peeled apple with sourness is also added to it, it is chopped into small pieces. Then 200 grams of peas, three "uniforms", four eggs. All crushed components are mixed. Olivier salt and pepper. Next, you need to get 250 grams of fat sour cream from the refrigerator, pour a teaspoon of granulated sugar and salt into it. This mass is thoroughly whipped, after which 2 tbsp. Are poured into a thin stream. tablespoons of lemon juice and a tablespoon of brandy. In the future sauce is poured 1 tbsp. a spoon of nutmeg. The finished mass is seasoned with salad.