Now we are all savvy in culinary history andin any case, we know that the author of the unforgettable salad Olivier is a chef Lucien Olivier - the man who opened the restaurant at the time »Hermitage», and then created the most famous salad.

Luxury Moscow restaurant appeared in Moscow60 years of the 19th century. At first it was called the restaurant, but then it became a restaurant. About how this place was popular and meaningful can be judged from the fact that it is in the »Hermitage» were given a formal dinner in honor of Turgenev, Dostoevsky, it celebrated the centenary of the birth of Pushkin. There were going to Tatyana's Day, students and anniversaries celebrated holidays with merchants. In general, the best people age regularly ate in this famous restaurant.

In many ways, the success of the restaurant contributed to thatOliver used his family recipe for mayonnaise cooking. It was added mustard and spices secret. What makes the taste of the famous sauce a little spicy.

But how long will not live on the same sauce, fashionchangeable. That's when Lucien came up with his famous salad that can be called a work of art. This salad has brought glory to the Frenchman a skilled cook, but the popularity of the restaurant has become incredible again.

Salad was called on the author's name, and then the name has become a household name.

Ingredients salad over time is simplified, and now from the original recipe that is served at our table there was nothing left.

It should be said that many chefs have triedrepeat the recipe for the famous salad, but the trick is that the taste of it was obtained largely due to their own mayonnaise Olivier. And here is the recipe the chef carefully concealed, to the point that it was preparing behind closed doors.

And initially Olivier salad is not yourI mixed and created an original and rather complicated composition. And potatoes in his opinion was just a part of the composition of salad, something like jewelry. But then Cook saw his whole beauty brutally mixed visitors and watered abundantly sauce. Then the whole mass is actively absorbed.

So since Olivier and walked. Salad has been popular for many years. Then he stole the recipe, but the recipe became simplified in other institutions. So »Olivier» and went into the world, becoming the most popular salad in the territory of one sixth of the land. By and large, almost all our modern salads in one way or another variation of the famous salad. Anyway, all salads with mayonnaise dressing it in full measure.

? The concept of the classic salad Olivier, which managed to be restored according to the description of the regulars of the restaurant, was approximately this:
- fillet of hazel grouse
- veal tongue
- Stewed black caviar
-svezhie lettuce
- crawfish or lobster
-melkie cucumbers
-kapersy
-svarennye hard boiled eggs.

And the whole thing mayonnaise Provence. Since some spices it added the Frenchman, remained covered with darkness, then fully restore the true flavor of the salad in our time is simply impossible.

other salad recipes with photos you can find on the Internet.

Salads, too, was quite difficult. With some hazel need to tinker a few hours, so that their meat was tender and tasty.

After the revolution, grouse and payusnaya game safely disappeared from our diets forever. Therefore salad gradually began to turn into what we have now.

In the twenties in Moscow restaurants were preparing something like this Olivier: potatoes, onions, carrots, pickledcucumber, apple, cooked poultry (chicken, duck, or which was at hand), green peas, olive mayonnaise. Basically, what you could buy at that time, and put in a salad. Where in the twenties in Moscow payusnaya game and grouse. And in our time, the use of these ingredients in a salad will lead to the fact that its price will be sky-high.

Carrots and potatoes, of course, neededPre-boil. Then everything had to be cut and mixed, the bay mayonnaise. That is, from the original composition there is nothing left. But the principle of preparing a salad is the same - all cut and poured with mayonnaise. So it was led in the Soviet and post-Soviet space. And in the rest of the world our »Olivier» is usually called »? Uss salad. »

Gradually poultry composed saladsafely replaced with sausage, as the country grew poorer and even the sausage in a salad became chic, which was available only on holidays. Stop doing and your mayonnaise, it has long been in our salads replaced by a sauce factory preparation.

Gradually lost all salad ingredients are expensive and in some ways even ceased to be a festive meal, becoming a daily vegetable snack in which meat component is extremely small.

But as before, in many families the salad »Olivier»Or its variation on the feast turns out to be the center of the table and no salad can boast of its enduring popularity. It must be said that the taste of our post-Soviet »Olivier» is also unforgettable, interesting and original, which is celebrated by all foreign guests who celebrate and the popularity of »?» Uss salad »in all segments of the population of our country.

This salad is not as labor intensive as the famousdish brilliant Frenchman. Every housewife has a chip in the preparation of this salad. On the culinary forums, you can get acquainted with the desperate disputes about what you need to put some cucumber in the »Olivier» - pickled or fresh, or maybe both. Depending on the wealth in a salad can put a sausage and buy language and poultry, are not bothered with finding grouse, and - which is more preferred in the family (usually chicken).

In any case, the modern »Olivier» will not takea lot of time to prepare. In this age of endless drive fans only complete authenticity can tinker with carefully prepared salad. Standard »Olivier» owes its popularity to the fact that he is prepared quickly, simply, and the result is almost always guaranteed to get successful.