
Here's the recipe for Salad a la Russe as it appears in a 1939 recipe booklet from Mazola Oil.
3 cups finely shredded cabbage
1 cup bright colored vegetables — cooked peas and string beans, grated raw carrots, diced firm raw tomato
Well-seasoned French dressing (see link at bottom of this post)
Thin slices salami or other sausage
Anchovies or boneless sardines
Pimiento strips
Ravogote Mayonnaise (see recipe below)
Combine vegetables, marinate with French dressing and chill. Serve from salad bowl or use individual service, garnishing with sliced meat, fish and pimiento slices. Pass Ravigote Mayonnaise separately.
Ravigote Mayonnaise
1/4 cup vinegar
1/4 cup Mazola
2/3 cup sweetened condensed milk
1 egg yolk
1 teaspoon dry mustard
1/2 teaspoon salt
Few grains cayenne
1 tablespoon tarragon vinegar
1 teaspoon finely minced capers
1 teaspoon minced parsley
1/2 teaspoon onion juice
1/4 teaspoon salt
1/16 teaspoon cayenne
Place first 7 ingredients in order given in a pint jar. Fasten top of jar firmly and shake vigorously for one or two minutes. Chill, then add 1 tablespoon tarragon vinegar, 1 teaspoon finely minced capers, 1 teaspoon minced parsley, 1/2 teaspoon onion juice, 1/4 teaspoon salt and about 1/16 teaspoon cayenne.
Click here for a recipe for French dressing from a 1920s recipe booklet.
Via Millie Motts