hey everyone, got a question. a friend of mine has a customer that wants egg's ala russe,for a afternoon tea. if memory serves me it's a deviled egg done in the russian style. I seem to remember that item on an old Hilton banquet menu ages ago. any clues. RDB

From Hering's Dictionary, Eggs a la russe (under cold eggs): puff pastry tartlet filled with Russian salad, poached egg on top, garnished with smoked salmon, caviar and gherkins. Eggs a la russe (under omelettes): egg mixture seasoned with paprika, stuffed with cold caviar, surrounded with shallot sauce.

THANKS for the info Kris,could you tell me a little more about the Russian salad, I am not familar with that.

You might find it in one of you text books from chef school.Russian salad is equal quantities
of carrots,turnips, peas, French beans;the carrots & turnips cut into 8mm dice& bean cut into small diamond shape.
Blanched off refreshed &dried.
You can add dices of salami, tonge ,ham ,gherkins, mushrooms, etc.
Dress all ingrediants with home made mayonnaise, you can also dress the top with differant shaped vegetables. Hope this is of some help.
Stefan

Stefan,
Thank You for the clarification,it's been a long time since I have been in school,but I do need to up date my library. none of my books had any referance to russian salad or eggs a la russe, that is why this site is so valuable! any suggestions?

Hi RBD, I agrea with you that this site is valuable& I too have learnt much from those who have contributed.
Some books that you may find the recipe,Larousse Gastronomque,Ma Cuisine or Le guide Culinare Auguste Escoffier, Art of Garde Manger by Sonnenschmidt & Nicolas.
If you haven't tried Russian salad, you must.
It is a good salad if you have left over meats and vegetable in the fridge.
But be warned its not for those with high cholesterol.
try your library aswell it tends to be in older books hope this was of some help.
Stefan