Olivier, whose recipe has been transformed countless times, in its modern interpretation is a constant resident of any holiday table. Hospitable housewives are preparing it now, as an inexpensive and satisfying salad that fits perfectly into any company and distracts it before taking out the hot. In addition, Olivier is also remembered in a humorous manner when they want to say that someone went through their guests and sleeps in their faces in a salad. Olivier, the recipe of which every mistress has her own, can always be found on the New Year's table. Constantly changing, he lost some of the original ingredients and acquired new ones. Few people know where exactly the olivier recipe came from and how it looked originally.
In the 19th century there was a tavern in Moscow, which was located on Trubnaya Square and was called the Hermitage. He left the impression of a good French-style restaurant. Chef Lucien Olivier also worked in it. His cooking was known throughout Moscow. And Olivier salad itself was originally served in the form of a special dish, which was not called Olivier at all, but game mayonnaise. It looked like this: slices of hazel grouse and partridge mixed with cubes of broth jelly were laid out on a dish. Boiled cancer necks were laid next to them and poured with Provencal sauce. And in the center was a hill of potatoes mixed with pickled gherkins. It was decorated with chopped eggs, which were just an element of decor and were not eaten. Once, one of the restaurant visitors allowed themselves to mix all these ingredients in a plate. When the French culinary specialist saw this, he himself also did the next day, also pouring mayonnaise on the contents of the plate from above. In a new form, Olivier, the recipe of which at that time was still not like modern, began to gain popularity.
After the death of Lucien, Olivier, whose recipe he kept secret, began his evolution. After all, no one really knew what was contained in this salad. In any case, Olivier is considered the founder of all salads with mayonnaise. The principle of its preparation is simple: grind all the ingredients, and then season with mayonnaise. Currently, this salad is known worldwide and is called "salade a la Russe". In place of the hazel grouse and partridge came the chicken, which, however, was later replaced by boiled sausage. Carrots replaced cancerous necks, green peas - capers. In addition, the Olivier recipe now includes onions and has lost calf tongue, black caviar and a few more ingredients.
A salad recipe with sausage is the most popular today. To cook it, you need to take carrots, potatoes, eggs - boil them. Then all this needs to be cut into cubes, add pickles, boiled sausage, also diced. The main ingredient is green peas. All this is well mixed and seasoned with mayonnaise.
Olivier with chicken, the recipe of which is known everywhere, is also popular. In this case, the ingredients remain the same as in the previous recipe, only boiled sausage is replaced with boiled chicken.
And some offer this version of olivier: two potatoes, 100 grams of fresh cucumbers, three boiled eggs, 50 grams of pickled cucumbers, ten well-fed shrimps, 200 grams of crab meat or just crab sticks, one third of a can of green peas, mustonnaise.
As you can see, Olivier salad has many recipe options, a rich history and excellent taste. And this does not interfere, but rather helps him to remain one of the most beloved salads of a huge number of people in different parts of the world. It will be an excellent decoration for any table and will give true gourmets many pleasant minutes of bliss and different shades of taste.