History of salad olivier. Olivier: classic French recipe

Many people know and love olivier. The people call it "meat salad". Even in the Soviet era, he attended every festive table and was considered an integral attribute of the feast. In those days, few people were worried about the history of salad olivier, the main thing was that it was delicious and nutritious. Each time the housewives cooked a "meat salad" according to a single recipe, which everyone knew. Over time, cooks began to add their own special ingredients, while everyone claimed that his cooking option was right. That's why the question often arises about what really needs to be put in salad olivier. The history of origin will help to open this veil.

Monsieur Lucien Olivier

Before giving 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 exactly why this culinary masterpiece is so popular with the Russian people, and we will become aware of the real history of salad olivier. The creator of this dish was Lucien Olivier, he was a Frenchman, capable of culinary arts. He was born in 1838. He had two older brothers who cooked no less delicious. But they preferred to stay in their homeland. In his youth, Lucien went to Moscow to earn some money. He chose this country, because he knew that Russian people were interested in French cuisine with interest . It was here that the history of the Olivier salad began. It should be noted immediately that this family was born an improved recipe of mayonnaise Provencal, which Lucien used in his kitchen. His business Olivier began with the opening of his own restaurant "The Hermitage", which initially enjoyed great success.

The Secret of the Restaurant

Lucien quickly gained popularity. All this became possible thanks to mayonnaise, in which he added mustard in the correct proportions and a few spices, which gave the sauce an original ostrinka. The huge demand prompted the chef to open another restaurant on Trubnaya Square. The same success was enjoyed by his brothers in France and also able to start their own business.

Olivier: the history of the culinary masterpiece

As you know, if you eat one sausage, it soon becomes boring, and you want to try something new. The same principle worked here too: people were fed up with this piquant monotony, and the customers in the restaurant became less and less. It was thanks to this that Lucien thought about a new interesting dish that would attract customers. During the culinary experiments he had a new recipe, now known to everyone as salad olivier. The history of the origin of this dish is so interesting that you simply can not wait to try it. But it is known that the current salads are fundamentally different from the one that was created at the beginning. It was exquisite and something unusual, something that brought back the popularity of the Hermitage, and its owner - the glory of the great cook. Fans of this dish gave him the name - Olivier. The story does not end there.

The original recipe

Lucien himself named his dish "Mayonnaise from the game" and could not call it his name - "Olivier". The classic recipe of the French chef at first did not change, and he consisted of well-cooked ptarmigan and grouse meat, between them he put jelly, which remained from the broth. He also cut the young calf's tongue with slices and unfolded it around the edges, alternating with small cancers. Then he poured it with a small amount of mayonnaise, which he did himself. In the center there was a place, which he filled with boiled potatoes, cut large eggs and gherkins. All this he gave to visitors who enjoyed this combination.

The Secret of Olivier

The history of the creation of this dish, we can say, was just beginning. Many cooks and just housewives tried to repeat this recipe in their kitchens, but, to their surprise, nothing happened. Many tried to find out the secret, but Lucien prepared the dish alone, indoors, without revealing his secrets. In fact, the secret was the very mayonnaise, which was recently "boring" to visitors to the restaurant.

An exquisite dish turns into a salad

Lucien tried to make his new dish not only tasty, 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 popular. The fact is that the ingredients that were put in the center of the plate, rather, were intended for decoration. But a Russian person does not have the mentality to leave food untouched. This is reflected in the fact that the history of Olivier origins has changed a little. One day, Lucien noticed that his visitors were mixing all the ingredients and then eating them. He realized that for Russian people the appearance of the dish is not so important as its taste, so he interpreted his own recipe. Now the culinary cut all the ingredients with slices, poured in enough branded mayonnaise and mixed everything well. The Russian man has an exquisite and beloved salad olivier. The classic recipe of the French chef took with him, and without revealing secrets. The great cook did not become in 1883.

New life of salad

It can be said that even here the history of salad olivier did not end. Although Lucien did not reveal the original recipe to anyone, in 1904 the dish was "reconstructed".

One former restaurant visitor remembered all the components that the creator of this masterpiece added. The only difference was in the composition of the sauce "Provencal", in which Lucien added his "secret" spices. So, the new salad included the following components:

• Fillet from two boiled grouse;
• 25 crayfish;
• One veal tongue;
• Half-cans of soybean cabbage;
• Half-banks of pickles;
• 200 grams of salad (fresh);
• 100 grams of soybean caviar (black);
• Two fresh cucumbers (crumble);
• 5 eggs hard boiled;
• 100 grams of capers.

All components were refueled by a special French Provencal. It was made from 400 grams of olive oil, vinegar and two fresh yolks. These ingredients were supplied from France.

The Soviet version

Having considered what the history of Olivier salad was, briefly learning about its origin, many will notice that the modern dish is radically different from the one that was served initially.

This is not surprising, because in the Soviet years, people did not have on the tables such an abundance of food that wealthy restaurant owners and noblemen could afford. In most families, popularity has acquired a new version of Olivier, which many still use. Almost everyone loves him from childhood. Here is its recipe:

• 4 eggs in a steep;
• Half a kilo of the "Doctor's" sausage;
• 4 boiled potatoes;
• 4 salted cucumber;
• Canned peas;
• A pack of Provencal;
• Greens and salt if desired.

All ingredients are finely chopped, mixed and seasoned with the famous sauce. Here, the favorite dish of the Soviet times is ready!

Salad interpretation

Today Olivier has a different name and is better known as "meat salad". That's why many people remembered that you should not add sausage to it, but you need to put white meat. Since partridges and grouse are hard to get, the housewives cook the chicken fillets. With this ingredient, many kinds of Olivier were created, which differ in their composition. Now in the salads put carrots, apples, onions. Other components, on the contrary, are retracted. Here is one of the recipes of the modified Olivier:

• 4 eggs;
• 4 potatoes;
• 1 apple;
• 1 onion;
• 1 breast;
• 1 can of peas;
• 3 pickled cucumbers;
• 2 carrots.

Vegetables, as usual, boil and chop. The breast and eggs are also cooked and crushed. Onion and cucumber shredded. But it is worth considering that salads, in which the onion is added, is not recommended to store for a long time, as this vegetable eventually gives the dish an unpleasant aftertaste. Next in Olivier pour peas. Everything is diluted with Provencal. If necessary, add greens and salt.

Another option is slightly different. It will still require the same amount of potatoes, eggs, carrots, and breast. Marinated cucumbers put less, one is enough, we pour 100 grams of peas and the same amount of canned olives. A crushed fresh cucumber is also added. It is refueled in the usual way.

The third way is interesting because you need a smoked filet and 200 grams of champignons from a jar. It also adds a brushed apple with sourness, it is shredded in small pieces. Further 200 grams of peas, three "uniforms", four eggs. All the crushed components are mixed. Olivier salted and peppered. Next, you need to get from the refrigerator 250 grams of fatty sour cream, pour into it a teaspoon of sugar and salt. This mass is thoroughly beaten, after which a thin trickle is poured into 2 tbsp. Spoons of lemon juice and a tablespoon of cognac. In the future sauce pours 1 tbsp. Spoon of nutmeg. The prepared mass is filled with a salad.