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Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. [citation needed] Olivier salad prepared with the Hermitage restaurant's recipe. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening ...
Lucien Olivier (Russian: Люсьен Оливье) (1838–14[26] November 1883) was a Russian chef of Belgian and French descent [1] and owner of the Hermitage restaurant in the center of Moscow, Russian Empire, in the early 1860s. He was born in Moscow. Olivier is known for the creation of Olivier salad, also known as "Russian salad". The ...
Battered sausage An Italian sausage sandwich Papet Vaudois Salchipapas is a fast food dish commonly consumed as street food throughout Latin America. Sausage gravy served atop biscuits, an example of a biscuits and gravy dish Wurstsalat. Bacon Explosion – American pork dish; Bagel dog – Sausage snack food
The so-called Olivier Index, which monitors how much it costs to make one of the salads for four people, is up 16% year over year, to 414 rubles from 348, according to Rosstat, Russia’s federal ...
1. In a large bowl, mash the garlic to a paste with a generous pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil.
Mimosa salad: A festive salad, whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise [citation needed] Olivier salad (Stolichniy salad) Diced potatoes, eggs, chicken or bologna, sweet peas, and pickles with a mayonnaise dressing. Other vegetables, such as carrot or fresh cucumbers, can be added. [17] [5] Vinegret
A bread salad made from toasted or fried pieces of pita bread (khubz 'Arabi) combined with mixed greens and other vegetables. [13] Fiambre: Guatemala: Meat salad A traditional Guatemalan salad eaten on November 1 and 2, to celebrate the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos). It is a salad, served ...
It may be a salad or cooked vegetables. A traditional menu features salad along with the main course. [184] Formaggio e frutta "Cheese and fruits", the first dessert. Local cheeses may be part of the antipasto or contorno as well. [184] Dolce "Sweet", such as cakes (e.g. tiramisu), biscuits or ice cream. [184] Caffè: Coffee. [184] Digestivo