Brno salad Brno
Even today, Apetýt selects one of the recipes from Cookbook for Mendel. Luisa Ondráčková’s cookbook, which cooked in the monastery in Old Brno even in the days of famous genetics, has been preserved in the archives of the Moravian Museum.
The period instructions are:
- For short noodles sliced with roast veal, a piece of stewed roast beef or cold steak, a piece of ham, then cooked smoked tongue, one cleaned herring, 4 anchovies, 1 peeled apple, 1 pickle, add 2 tablespoons of boiled white beans, a spoonful of hard capers and 2 spoon boiled and coarsely chopped eggs.
- Stir everything in mayonnaise and let it stand for hours before use.
- Mix mayonnaise from 6 egg yolks, add 1 tablespoon of French mustard, 9 tablespoons of oil, a little vinegar, white pepper and ½ tablespoons of sugar; if it is thick, add a little cold water.
- The salad on a bowl is leveled with a knife and garnished with hard-boiled egg, aspic, green parsley, caviar and smoked salmon.
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