For New Year's holidays we always prepare our favorite Olivier, it has long become a classic, without which we cannot imagine the New Year. But not everyone knows that the Olivier salad (the real French recipe of which we will consider) was not originally a salad and had a very unusual composition of ingredients. It is unknown how the creator himself prepared the dish; the cook did not reveal this secret to anyone, but the recipe has been preserved, which was told to the world by one of the visitors to his restaurant.

The original dish is very far from our usual preparation. Few people know that Olivier was not originally sliced. All of its ingredients were served whole, beautifully laid out on a plate.

The idea of ​​cutting food did not come to the creator of the dish right away. Only after he began to notice that visitors to his restaurant were cutting up whole pieces of meat and mixing them together, consuming them with appetite in this form, did the idea mature - to serve the dish in the form of a salad.

You can find a more detailed history of the origin of the salad and the changing recipe of Olivier over the years in our article.

As you can see, it’s not that difficult to prepare your favorite Olivier salad. However, the real French recipe for its preparation is truly impressive; it is not surprising that the dish was considered a signature dish on the chef’s menu.

If you also want to make salad the “king of the feast”, thereby surprising your family with an extraordinary delicacy, then it’s worth spending money and time on preparation. Happy cooking and delicious feast.

Bon appetit!

Publications in the Traditions section

Cultural code: the legendary Olivier

The building of the Hermitage restaurant. 1900s. Photo: wikimedia.org

Chef of the Hermitage restaurant Lucien Olivier. Photo: persons-info.com

Interior of the Hermitage restaurant. 1900s. Photo: oldmos.ru

The Frenchman Lucien Olivier, the chef of the Hermitage restaurant on Trubnaya Square, hardly planned to end up in the history of Russian gastronomy. But I got it. The snack, which he invented in the 60s of the 19th century for the satiated guests of an expensive restaurant, quickly fell to the taste of the Moscow public. At that time, Russian national cuisine - nourishing, plentiful, but quite simple - was gradually changing under the pressure of a persistent fashion for everything French.

Olivier got it right: his signature appetizer with a special Provençal sauce, the grandfather of modern mayonnaise, almost immediately became the signature dish of the Hermitage. In the book “Moscow and Muscovites” the writer Gilyarovsky said: “It was considered special chic when dinners were prepared by the Frenchman Olivier, who was even then famous for the Olivier salad he invented, without which dinner would not be lunch and the secret of which he did not reveal. No matter how hard the gourmets tried, it didn’t work out: this or that.”.

Culinary historians usually agree that it was the sauce: the chef Lucien, himself originally from Provence, was well versed in the local oil and used only a certain type of it. However, this secret was quickly revealed, and within several years the salad entered the menu of all somewhat reputable catering establishments.

“We started at first with the herring. Then we had Achuevskaya caviar, then grainy caviar with a tiny burbot liver pie, first a glass of cold white Smirnova with ice, and then we drank English with brains and bison with Olivier salad.”

Vladimir Gilyarovsky. "Moscow and Muscovites"

Over the next decade, the salad became so popular that its recipes began to be published in cookbooks for a wealthy audience. These are not books for young inept housewives and not “the secret secrets of a cheap lunch.” Olivier requires skillful hands - and money.

Culinary Manual, 1897

Salad "Olivier"

Necessary products and their proportion for 5 persons.

Grouse - 3 pcs., potatoes - 5 pcs., cucumbers - 5 pcs., salad - 2 cobs, Provencal - ½ bottle. butter, crayfish necks - 15 pcs., lanspicou - 1 glass, olives, gherkins - only ¼ pound, truffles - 3 pcs. Cooking instructions: Sear, gut, season and fry natural banquet shot hazel grouse, cool and remove all the flesh from the bones. Cut the fillets into blankets, and chop the rest of the pulp a little. Make a good broth from the game bones, from which you can then prepare lanspik. Boil the potatoes in their skins, then peel them and remove them into a hole the size of a three-kopeck coin, and chop the scraps. Peel fresh cucumbers and cut into thin slices. Cut the truffles into circles. Boil the crayfish and take their necks. Prepare a thick Provençal sauce, add Kabul Son for spiciness, and a little thick cream for better taste and color. Peel large olives using a screw. When everything is prepared, take a glass vase or deep salad bowl and start laying everything in rows. First, put the trimmings of game and potatoes on the bottom, lightly seasoning them with Provençal, then put a row of game on top, then some potatoes, cucumbers, some truffles, olives and crayfish necks, pour all this with some of the sauce so that it is juicy, put a row of game on top again and etc. Leave some of the crayfish necks and truffles for decoration on top. When all the products are placed in a vase in the form of a slide, then cover the top with Provençal so that the products are not visible. Place some salad in the middle of the vase as a bouquet, and arrange crayfish necks, claws from boiled crayfish and truffles around it more beautifully. Chop the frozen lanspik, put it in a cornet, make a thin elegant mesh on top and cool everything thoroughly.

Note: In exactly the same way, you can prepare a salad from the remaining roast: beef, veal, grouse, chicken, etc., as well as from any non-bony fish. Sometimes, if desired, you can add fresh tomatoes, cut into circles, to these salads. But the real Olivier appetizer is always prepared from hazel grouse.
Note: Lanspeak is a thickened, sticky, transparent broth with the density of jelly. To get a bottle of ready-made lanspeak, you need to take a bottle of ready-made broth and 12 sheets of gelatin, or a veal head, or two ox legs, or 5-6 veal legs.

In other books of this period you can find recipes without olives, but, for example, with pressed caviar or lobster. There are many options, but one thing in common: in the 19th century, Olivier was a layered salad for the upper classes. But having stepped from restaurants to home tables, Olivier is gradually losing its culinary snobbery and becoming more democratic.

Cookbook, 1912

Olivier salad. Proportion: chickens - 1 pc., boiled potatoes - 5 pcs., fresh cucumbers - 5 pcs., truffle - 1 pc., Provencal sauce - 4 table. spoons.

Preparation: boil the chicken in broth and, after removing, cool, remove all the flesh, both fillet and legs, cut diagonally, thinly, into planks. Take large potatoes, round them into columns and cut them into kopecks. Peel fresh cucumbers and chop finely. Place all this in a saucepan, add a little salt, add Provencal sauce and stir, and then put it in a salad bowl, level it with a mound, top it with shredded truffles, and the salad is ready, served especially as an appetizer.
Note: Salad de boeuf (appetizer). The same as Olivier, but the difference is that you need to take boiled meat instead of chicken. Cut the meat into thin leaves, combine with cucumbers, potatoes and Provencal sauce. Garnish with truffles.

In 5 years, Tsarist Russia will end along with truffles. Mayakovsky’s propaganda declared hazel grouse to be bourgeois food, and those who survived the revolution, and then the Civil War, had no time for culinary delights. In the hungry year of 1921, the writer Arkady Averchenko recalled past feasts in his work “Fragments of the Broken to Pieces”: “A glass of lemon vodka cost fifty kopecks, but for the same fifty kopecks the friendly barmen literally forced an appetizer on you: fresh caviar, jellied duck, Cumberland sauce, Olivier salad, game cheese.”. However, the national cuisine at that time was in obvious decline: rusty rationed herring, saccharin, combined fat. All that remains is to remember Olivier.

In the relatively well-fed thirties, the history of salad - along with the history of the country - took a new turn. The chef of the Moscow restaurant, Ivan Ivanov, who, according to legend, once worked in the wings of Lucien Olivier himself, invents his own remake of an already well-known theme - the Stolichny salad. For the first time, canned food is added to the already known recipe: green peas and crab meat. But “Stolichny” is not yet a candidate for the role of Soviet salad number one. The NEP rehabilitates hazel grouse, sturgeon and crayfish: in the collections of recipes of that time there was an abundance of subtly similar snacks under playful names like “Silva” or “Parisien”. In such a variety, Olivier is not exactly losing ground, but it no longer claims to be the main holiday dish.

Cooking, a guide for catering establishments. 1945
Vegetable salad with game (Olivier)
Fillet of boiled or fried cold game, boiled potatoes, gherkins or pickled cucumbers are cut into thin slices, green lettuce leaves, soy-kabul [sauce], mayonnaise, and salt are added to them. All this is carefully mixed, placed in a heap in a salad bowl, decorated with slices or slices of hard-boiled eggs, lettuce, olives, slices of game and slices of green cucumber. You can put 2-3 crayfish tails or pieces of canned crab on the salad.

It is easy to see that by this time there was little left of the French appetizer. Stalin's Olivier is a fantasy thing. In 1948, the Soviet culinary bible, “The Book of Tasty and Healthy Food,” recommended adding green salad, lemon juice, apples and even powdered sugar to Olivier. In 1952, a book calling for abundance and showcasing the best examples of Soviet food photography featured boiled carrots and, unexpectedly, cauliflower as ingredients for the first time. The dish is decorated - in the absence of fish - no longer with crayfish, but with a boiled egg; later the decoration gradually slides inside the salad bowl and becomes an obligatory ingredient. Olivier is still considered a game salad, but around it on the pages of the “Book of Tasty and Healthy Food” there are more and more variations that are very similar in composition, including “Sausage Salad” (+ potatoes, celery, lettuce, gherkins, apple) and “ Salad with meat” (+ potatoes and cucumbers).

By the eighties, we have several remakes on the Olivier theme enshrined in mandatory collections of recipes: “Capital Salad” (chicken, potatoes, cucumbers, lettuce, eggs, crabs), meat (all the same, only beef or tongue), “Seafood Salad” (fish, shrimp, potatoes, carrots, green peas) and the venerable “Game Salad,” now served with hazel grouse, tomatoes, beans and cauliflower. All this is generously seasoned with mayonnaise, and each recipe is accompanied by important notes: if such and such an ingredient is missing, you can replace it with another or completely leave the dish without it. It’s not surprising that in the end Brezhnev’s Olivier turned into a salad designer: what he got, he chopped up. But on the other hand, it is simple and inexpensive to prepare, ideal for cold weather and strong drinks, and recipe options are passed down from housewife to housewife and are consolidated by family tradition. Olivier successfully survives changes in ruling policies and financial crises, once again becoming the dish without which lunch would not be lunch.

Cooking in Russian, America, 2003
Russian salad (Olivje salad), a must-have at all Russian parties.
2 boneless, skinless chicken breasts, 1 medium onion, peeled, 6 large potatoes, 6 eggs, 8 medium pickled cucumbers, a cup of green peas, green onions and dill for serving.
Dressing: 1 tbsp. l olive oil, 1 cup mayonnaise, 1 cup sour cream, 1/4 tsp. salt, the same amount of ground pepper.
1. Wash chicken in cold water. Cut the onion in half. Cook the chicken until it is evenly white.
2. Remove the onion.
3. While the chicken is cooking, wash the potatoes well, place them in a large saucepan and cover with water. Bring to a boil over high heat. Cook until potatoes peel easily. Drain the water.
4. While the chicken and potatoes are cooking, place the eggs in a large saucepan. Fill with water and bring to a boil at high temperature. Reduce heat, cover and leave for 20-25 minutes. Rinse the boiled eggs with cold water until they cool.
5. Cool all ingredients at room temperature before cooking. Cut the chicken into small pieces. Peel the potatoes and eggs. Cut potatoes, eggs and cucumbers into cubes. Place in a large salad bowl.
6. Prepare the dressing in a small salad bowl. Mix everything, add dressing and sweet peas to the salad bowl.
In some areas, Russians put carrots or grated apple in olivje. And keep in mind that for a real traditional taste you can’t use low-fat mayonnaise and sour cream!

The original Olivier recipe has long become a legendary salad, without which not a single New Year's feast is complete. Over the many years of its existence, the recipe for the original French salad has undergone numerous changes and has become a completely different dish under the same name.
But sometimes it can be very interesting to try to prepare Olivier salad, the history of which begins 150 years ago. Next, we will present to your attention 5 French recipes for preparing Olivier.

This recipe is the closest to the original. The dish, of course, is very rich, high-calorie, striking the imagination with its originality.

For the Olivier salad recipe you will need:

• 2 quail or hazel grouse;
• 100 g black caviar;
• 5 chicken eggs;
• 200 g salad;
• 1 veal tongue;
• 2 salted and fresh cucumbers;
• 100 g crab meat in its juice;
• 100 g capers;
• 20 olives;
• 0.5 onion heads;
• 1 small carrot;
• 0.5 tbsp. lean butter;
• 1-2 bay leaves;
• 3-4 juniper berries;
• 3-4 peas of black allspice.

For the Provencal sauce:

• 1 tbsp. olive oil;
• 1 egg yolk;
• 0.5 tsp mustard with grains;
• 0.5 tsp white wine vinegar;
• 2 leaves each of fresh rosemary and thyme.

Original recipe for Olivier salad:

1. First, let's prepare the meat ingredients. Let's start with veal tongue. Place the offal in cold water for a quarter of an hour. Then we thoroughly clean the surface of debris, mucus, blood, and rinse well. Place the delicacy in boiling water and cook covered for about an hour over low heat.
2. Peel the onion and add the vegetable to the broth. We also send bay leaves with juniper berries there. Cover again and cook for another 30-60 minutes until the meat is tender. The finished tongue is easily pierced with a fork, and clear juice comes out of the puncture.
3. We immerse the boiled hot tongue in ice water, after a couple of minutes, right in the water, remove the outer shell from the tongue with a stocking. Transfer the cleaned delicacy back into the broth, boil, and turn off the heat. After complete cooling, the tongue can be used for further cooking.
4. In parallel with boiling the tongue, prepare homemade Provencal sauce. To do this, beat the olive oil with the egg yolk with a mixer in a perfectly dry container. When the mixture thickens, add wine vinegar and Dijon mustard. For flavor, add fresh rosemary and thyme at the end.
5. Fry hazel grouse or quail carcasses in a hot frying pan with vegetable oil until nicely browned. Then add 1-1.5 cups of water, add pepper and bay leaf, cover with a lid, and simmer for half an hour. Cool the finished bird and separate the meat from the bone.
6. Boil the eggs hard, cool, remove the shell, and carefully cut lengthwise into four parts.
7. Cut the poultry, tongue, peeled cucumbers, and crabs into small cubes (pre-drain all the juice from them). Mix everything, add capers, season with sauce.
8. Wash the fresh salad thoroughly and tear it into pieces. Add half of the greens to the salad, and place the other half on the bottom of a wide salad bowl.
9. Transfer Olivier into a salad bowl. Place egg quarters on top in a circle, onto which drop a drop of sauce. It will be more elegant if you pipe the sauce from a pastry bag with a shaped tip. Place a small amount of black caviar on top of the eggs. Place an olive between the egg slices. At this point, the preparation of the salad can be considered complete, all that remains is to serve it on the table.

Olivier with French dressing

This salad features an original French dressing that is easy to prepare at home.

Olivier salad original recipe includes:

• 2 chicken eggs;
• 1 potato tuber;
• 1 carrot;
• 70 g green canned peas;
• 100 g turkey;
• 3 pickled cucumbers;
• 1 lemon;
• 3 tbsp. olive oil;
• 50 g homemade mayonnaise;
• 2 tsp mustard;
• 2 g of dry herbs.

Cooking instructions:

1. First, wash and boil the potatoes and carrots until tender. According to tradition, vegetables for Olivier are always boiled “in their uniforms,” i.e. in the peel.
2. At the same time as the vegetables, boil hard-boiled eggs.
3. We also cook the turkey fillet in salted water until fully cooked, which can be replaced with another type of meat if desired.
4. Chilled vegetables, eggs, peel. Cut vegetables, poultry and eggs into small cubes.
5. Pickled cucumbers from a barrel are suitable for Olivier, because... they have a distinct taste. We also cut them finely into cubes.
6. Pour the peas into a colander and let all the brine escape.
7. To prepare the salad dressing, carefully mix homemade mayonnaise, mustard, olive oil and the juice of one lemon.
8. Combine all ingredients in a salad bowl, season with French dressing, and mix. For flavor, sprinkle a little herbs on top.

French Olivier salad

This treat will be the highlight of the festive feast. The taste of the dish will temporarily transport guests to France, the homeland of the Olivier salad.

Set of products for 4 servings:

• 3-4 pcs. shrimp;
• 1 shallot;
• 100-150 g quail;
• 1 small carrot;
• 1 cucumber;
• 1 garlic clove;
• 100 g veal;
• 2 tbsp. mustard;
• 1 bunch of mixed lettuce leaves;
• 1/3 tsp each salt and black pepper;
• 50 ml vegetable oil;
• 30 g butter;
• 1 bunch of dill and green onion;
• 1-2 quail eggs.

Classic Olivier salad - French recipe:

1. We clean the shrimp from the shell. Fry seafood in a frying pan in vegetable oil. During the process, season the contents with salt and pepper. Cut the cooled shrimp into cubes (we leave a few whole for garnishing the salad).
2. In another frying pan with butter, fry the quail until golden brown. Add rosemary during the process. Grind the meat.
3. We clean the onion, cut it into rings, and also add it to the frying pan with the quail.
4. Boil the carrots until tender. Remove the root vegetable from the broth, cool, and cut into small cubes.
5. Wash the cucumber, remove the peel if desired, and cut into cubes.
6. Peel the garlic and chop it finely. Separately chop the green onions and dill.
7. Boil a piece of beef until soft. Remove the meat from the broth. Cut the cooled meat into cubes.
8. Boil the quail eggs and peel them.
9. In a deep bowl, mix boiled beef, carrots, shrimp, cucumber, fillet, green onions. Gently mix the mixture, adding table mustard.
10. Decorate a wide serving plate with different lettuce leaves. Place the Olivier salad in the center and place the remaining whole shrimp on top. Place pieces of eggs next to each other.
11. If desired, you can add cherry halves for decoration.
12. Mix dill with garlic, add olive oil, stir. Pour the resulting dressing over the top of the dish.

Olivier - original salad recipe

The real original recipe for French Olivier was kept secret, so the recipe for this famous salad has acquired many variations. One of them is Olivier with chicken and shrimp.

Set of products for 4 servings:

• 160 g potatoes;
• 250 g chicken fillet;
• 80 g peeled shrimp (medium size);
• 80 g pickled cucumbers;
• 70 g carrots;
• 2 chicken eggs;
• 160 g green canned peas;
• 50 g onion;
• 2 pinches of salt;
• 1 pinch of ground black pepper;
• 3-4 tbsp. mayonnaise.

Olivier - original recipe:

1. Let the eggs, chicken, shrimp, carrots and potatoes cook at the same time.
2. After cooking, cool the ingredients, clean and chop if necessary.
3. Rinse the chicken, remove any membranes, and put it in boiling unsalted water for half an hour. Salt the meat only 10 minutes before cooking. Cook for half an hour, remove from the broth and cool.
4. To cook shrimp, bring a liter of water to a boil and add seafood. Reducing the heat, keep the seafood in hot water for 5-7 minutes. Do not allow water to boil violently. We take them out, cool them, and clean them of chitin.
5. We peel the onion, chop it into cubes, transfer it to a colander, and scald it evenly with boiling water. Leave the mixture in a colander until all the liquid has drained.
6. We put all the products on a dish, season the salad with sauce, salt, pepper, and mix. If desired, decorate with a sprig of fresh herbs.

Olivier recipe original

A recipe for French Olivier salad with crayfish tails and beef broth very close to the original.

Set of products for 4 servings:

• 0.5 carcasses of hazel grouse or small duck;
• 3 potato tubers;
• 5 chicken eggs;
• 3 cancerous necks;
• 1 fresh cucumber;
• 1 pickled cucumber;
• 1-2 tsp. capers;
• 100 g of frozen beef broth with the addition of gelatin;
• 10 pieces. olives;
• 3-4 tbsp. low-fat mayonnaise;
• 2 pinches of salt;
• 2 tbsp. lean butter.

Olivier salad - original recipe:

1. The day before preparing the salad, cook beef broth. We dilute it with edible gelatin in the ratio indicated on the package. Pour into some form with a flat bottom and let it harden completely, turning into a strong jelly.
2. Cut the poultry fillet into small slices and fry over medium heat in vegetable oil until golden brown. Place the meat on a plate lined with paper towels.
3. Bring water to a boil in a saucepan, drop the crayfish into it, and cook until tender. Then we take it out, cool it, and separate the cancer necks.
4. Separately, boil the potatoes and eggs until tender. We clean the products. Cut the potatoes into cubes, cut the eggs in half lengthwise, and set the yolks aside.
5. Wash the fresh cucumber and cut into thin half rings. Cut the pickled cucumber into small equal cubes.
6. Combine the chopped ingredients with meat, capers, and torn lettuce leaves in a bowl. Season the mixture with mayonnaise, season with spices to taste, and mix thoroughly.
7. Cut the broth into cubes and fill egg white boats with them. We cut the olives.
8. We transfer Olivier into a salad bowl, decorate the dish with halves of eggs with meat jelly, olive slices, and crayfish necks on top. It is best to serve the salad immediately.

French Olivier salad can be served on large serving dishes or in small salad bowls. But due to the fact that this treat is quite high in calories, it is wiser to serve it in portions, in bowls or wine glasses. This presentation will look very impressive and will prevent your guests from overeating. Bon appetit everyone!

The real Olivier recipe has been known to people since the last century. At the very beginning, French chefs came up with Olivier, a real recipe for which only the richest people could afford. Today, having learned how this dish was previously prepared, many simply do not believe it, because the classic Olivier with sausage looks different in our time. From the real Olivier salad, only a few products remain in the assortment.

The composition of natural salad today is simply surprising, because only simplified appetizer recipes have survived to this day.

Ingredients (for 4 servings):

• Tongue (beef) – 240 g;
• Pickled cucumbers – 140 g;
• Hazel grouse – 170 g;
• Caviar – 90 g;
• 4 pieces of eggs;
• Crayfish necks – 160 g;
• Capers – 70 g;
• Salt – 7 g;
• Lettuce leaves – 60 g;
• 2 yolks;
• Olive oil – 75 ml;
• Apple vinegar – 35 ml.

Recipe for real Olivier:

1. Wash and boil the beef tongue until cooked, about four hours, and half an hour before the end, add roots and spices to the broth so that they add a special aroma. Add carrots, celery root, onion, bay leaves, peppercorns and salt. After the meat product has cooled, peel it and cut it into small pieces.
2. Boil the crayfish necks, then remove and remove the shell, cut into pieces.
3. Bake the hazel grouse meat whole, coated with spices and salt.
4. Hard boil the eggs, then cool in cold water, remove the shells, cut into pieces, leaving 2 halves for decoration.
5. Cucumbers should have a sour taste, remove the vegetables from the brine, chop into cubes, squeezing out excess moisture.
6. Wash and dry the lettuce leaves.
7. For the sauce, natural mayonnaise, combine the egg yolks with apple cider vinegar in a blender, and after mixing well, carefully pour in the olive oil.
8. Place all the products that were prepared in advance into the dish, add capers, and season with sauce.
9. Decorate the appetizer with lettuce leaves, put eggs in the egg halves instead of yolks, and place hazel grouse near the dish. You can add herbs to taste.

Real Olivier salad - classic recipe

Many consider what is prepared for the festive table to be a real, classic Olivier. However, they are deeply mistaken. This dish has long been considered not only meat, but also seafood, since its original composition includes seafood.

Ingredients needed (for 4 servings):

• Grouse meat – 290 g;
• Potatoes – 120 g;
• Pickled cucumber – 90 g;
• Mayonnaise – 75 ml;
• Crayfish meat – 190 g;
• Pickled peas – 80 g;
• Capers - 45 g;
• Olives - 60 g.

Recipe for real Olivier salad:

1. Rub the hazel grouse with spices, salt, and you can also add fresh herbs for flavor, bake in the oven at 190 degrees until cooked. Then remove, peel off the skin after cooling, separate from the seeds, cut into small pieces or disassemble into fibers.
2. Wash the potatoes, boil them in their skins, or you can put them in the oven together with the hazel grouse, first wrapping them in foil. After the root vegetables have cooled, peel off the top layer and cut into cubes.
3. It is worth taking crayfish alive. You should not cook them for a long time, you need to wait until they turn red, and only then take them out. If you do not calculate the cooking time, the meat can turn into rubber. You can add roots, spices, salt, and fresh herbs to the broth. After cooking, remove the meat from the shell and cut into pieces. Leave a few necks whole to decorate the dish.
4. Chop the pickled cucumber and squeeze the excess marinade out with your hands.
5. Olives should be large, dense and pitted.
6. Combine all the chopped products in one dish, add peas and capers, then season with mayonnaise.
7. Garnish the appetizer with olives and whole crayfish tails.

Olivier salad - a real recipe

This dish has another name - “Winter Salad”. The composition includes many products rich in nutritional value, and the end result is a tasty and satisfying treat.

Ingredients (4 servings):

• Quail meat – 230 g;
• Red caviar - 50 g;
• Black caviar - 50 g;
• Tongue (beef) – 270 - g;
• Greens – 170 g;
• Crabs – 190 g;
• Salted gherkins – 140 g;
• Eggs – 4 large pieces;
• 3 chicken egg yolks;
• Good, odorless vegetable oil;
• Wine vinegar – 25 ml.

Classic Olivier salad - recipe:

1. Boil the quail in salted water with the addition of a bay leaf, then cool, remove from the broth, separate the meat and chop.
2. Also boil the tongue, wait until it cools, then peel off the top film and cut into pieces.
3. It is better to take marinated crabs or boil them yourself with different spices. Grind the meat.
4. Boil the eggs hard, then cool, peel, and chop with a knife.
5. Cut the salted gherkins into pieces.
6. Wash and dry the greens. We will need it for decoration.
7. For the sauce, mix the yolks, vinegar and oil in a blender.
8. In a separate bowl, mix the ingredients and mix with the dressing.
9. Decorate the top of the salad with caviar and herbs.

Olivier recipe is real

This recipe is quite popular today, and the recipe of the dish is as close as possible to the original.

Ingredients (for 4 servings):

• Potatoes – 160 g;
• Chicken meat – 210 g;
• Shrimp – 170 g;
• Sour cucumbers – 90 g;
• Carrots – 90 g;
• 4 pieces of eggs;
• Canned peas – 130 g;
• Onion – 110 g;
• Salt – 7 g;
• Mayonnaise – 75 ml.

Real Olivier recipe:

1. Wash vegetables (potatoes and carrots), cook until tender in water with added salt, then peel and cut into cubes.
2. After boiling, cook the shrimp for three minutes, adding your favorite spices to the broth. Peel the seafood from the shell, cut into small pieces, leaving a few whole ones for decoration.
3. Hard-boil the eggs, cool, remove shells, then chop very finely.
4. The pickled cucumber can be grated on a grater with large holes or chopped with a knife.
5. Wash the chicken fillet, remove the films, boil or bake until cooked, then cool and cut into cubes.
6. Peel the onion and chop it.
7. Combine all products, add mayonnaise, mix. You can add salt to taste.
8. Garnish the salad with whole shrimp and serve to guests.

Modern Olivier salad - a real recipe

This recipe has reached our times, which is a favorite of many, is prepared for every holiday, and never gets boring.

Products needed for cooking:

• Potatoes – 230 g;
• Carrots – 170 g;
• Sausage – 280 g;
• 6 chicken eggs;
• Cucumbers – 110 g;
• Pickled peas – 120 g;
• Greens – 64 g;
• Salt – 9 g;
• Mayonnaise.

Olivier salad - a classic keeping up with the times:

1. Potatoes and carrots need to be washed to remove dirt and cooked until tender in water with a little salt added. After the root vegetables have cooled, you need to peel them and cut them into cubes.
2. Boil chicken eggs hard-boiled, cool in cold water, peel and chop.
3. You can take the sausage according to your own taste. Cut the product into small pieces.
4. Slice the pickled cucumbers; if necessary, squeeze out a little marinade so that there is no excess liquid in the dish.
5. Place the peas in a colander to drain off excess marinade.
6. Rinse the dill, dry with a paper towel and chop.
7. Mix all the products in a large salad bowl and season with mayonnaise.

From the classic Olivier recipes that we have described for you today, it is not difficult to choose the option that suits you and pamper your family with a delicious treat. Have fun cooking and experiment with ingredients. Bon appetit!

In this recipe, as I remember, there was also pressed caviar. Olivier prepared it close to this recipe. Instead of hazel grouse, quail, instead of crayfish necks, crab meat, and instead of pressed caviar, red caviar, but lying separately from the salad. And yes, I added Worcestershire sauce to my homemade mayonnaise. Very, very tasty!!!

Here is another version of the Togo Olivier recipe
Kabul sauce (“Kabul soya” as it was often called in the 19th century) is made from flour sautéed in butter, broth (or water), grated horseradish, cream and salt. Ingredients: flour 20 g; butter 10 g; broth 50 g; horseradish 20 g; cream 20 g; salt - to taste.

Olivier salad, the way it should be.

The pre-revolutionary Olivier salad recipe includes hazel grouse and black caviar. It was invented in the second half of the 19th century by the Frenchman Lucien Olivier, who moved to Russia, one of the founders of the legendary Moscow restaurant “Hermitage”.
Interestingly, it was this salad that largely provided the restaurant with great fame. And both the richest merchants and industrialists and famous writers loved to gather at the Hermitage. For example, in 1879, a gala dinner was held at the Hermitage in honor of I.S. Turgenev, in 1880 - in honor of F.M. Dostoevsky, in 1899 - the famous celebration of the centenary of Pushkin’s birthday, which was attended by most of the most prominent cultural figures of that time. And, of course, all these feasts would not be complete without the original Olivier salad. True, by the end of the 19th century, different variations of its ingredients began to appear, including those that incredibly increased the cost of the already expensive salad. But in Soviet times, on the contrary, the traditional list of ingredients became such that Olivier turned into a truly folk dish. And, nevertheless, it is not a sin to sometimes treat yourself to this salad, prepared in the traditions of Tsarist Russia. And we present one of the recipes from those years, not the most complex, but at the same time quite luxurious, and most importantly - tasty.

For this dish you will need (for 4 servings)

Hazel grouse – 2 pieces.
Calf tongue – 1 piece.
Black caviar – 100 g.
Crayfish – 25 pieces.
Pickles – 1/2 jar.
Fresh cucumbers – 2 pieces.
Quail egg – 10 pieces
Pickled capers – 80 g.
Provencal sauce – 1/2 jar.
Kabul sauce - to taste.

Cooking method

1. Fry the hazel grouse and chop the pulp.
2. Boil the tongue and cut into equal pieces.
3. Add boiled crayfish meat, pickle cubes, chopped eggs and cucumbers.
4. Gently mix the ingredients, put them in a salad bowl, add Kabul sauce, capers, Provencal sauce.
5. When serving, decorate the salad with caviar.

Important Additions

In the original recipe, Provencal sauce is not mayonnaise from the store, but 400 grams of olive oil, whipped with two fresh egg yolks, with the addition of French vinegar and mustard.
Kabul sauce (“Kabul soya” as it was often called in the 19th century) is made from flour sautéed in butter, broth (or water), grated horseradish, cream and salt. Ingredients: flour 20 g; butter 10 g; broth 50 g; horseradish 20 g; cream 20 g; salt - to taste.
Thus, preparing Olivier according to the pre-revolutionary recipe will require you to spend a little more time and much more costs than the Soviet version of this salad that is familiar and beloved by many. But the result is worth it!