Iresiphi ye-Classic "Olivier"

Njengoba besho ohlelweni oluhle: "Hhayi, liphi iholide, yebo ngaphandle kwesikhumba" Olivier ". Ingabe konke kudabukisayo? Iresiphi yesaladi esiphundu yaba yisethi yemifino ebilisiwe nge-sausage kanye nemayonnaise futhi, ngaphezu kwalokho, emgodini.

Futhi ake silungiselele iresiphi yangempela, yangempela yesaladi "Olivier". Kodwa-ke, akulona iqiniso ngempela, ngoba, njengoba wazi, umFulentshi u-Olivier akazange ambule imfihlo yeresiphi yakhe. Kuhlala nje ukuqagela ukuthi yiziphi izinongo ezongeze esaladi lakhe. Kodwa kwakukhona amarekhodi angasiza okungenani ukuba asondele ekunambithekeni kwalowo wesaladi wangempela, owawuthandwa ngabantu bakubo.

Lapho ulungiselela i-classic ethi "Olivier", khumbula ukuthi:

• I-sausage ayiyona indawo "ku-Olivier", iresiphi yokuqala ihlose ukusetshenziswa kwe-hazel grouses, noma, uma kunenkathazo ye-grouse - ulimi lwamafutha;
• ukutholakala kwama-lobsters ne-pajas caviar wamukelekile;
• I-sauce imayonnaise esaladini "I-Olivier" yakudala kufanele ilungiselelwe ngokuzimela, futhi ingasetshenziswanga ithengwe esitolo;
• ngenxa yokuntuleka kwama-lobster, ungakwazi ukulungisa isaladi nge-neckray neck ;
• i-soybean paste, okukhulunywa ngayo iresiphi - "iSoybean-Kabul", okuthiwa "i-Fish soybean".

Isaladi "Olivier" - iresiphi yama-classic

Izithako:

• i-hazel izigqoko (izibopho) - ucezu olulodwa;
• amakhumba - izingcezu ezingu-10;
• ulimi - ucezu olulodwa;
• caviar black pajusna - 50 g;
• i-gherkins eqoshiwe - 100 g;
• ikhukhamba entsha - 1 pc.;
• ukunamathiswa kwe-soya - 100 g;
• ama-capers - 50 g;
• ulethisi, amahlamvu - 100 g;
• amaqanda abilisiwe - ama-3 ama-PC.

Ngomsoco:

• amafutha omnqumo - 200 g;
• isikhuphaphu - ucezu 1;
• uviniga, lwesinaphi saseFrance - ukunambitha.

Ukulungiselela

Okubaluleke kunakho konke okudingeka ukwenze ngokuthungatha ngokulungiselela i-grouse, ukuze usebenzise izibopho esaladini. Izinyoni kufanele zifakwe emafutheni amaningi emaminithini ambalwa bese upheka umhluzi obilisayo nge-Addira, ama-champignon neminqumo ngoba cishe isigamu sehora. I-hazel grouse kumele ihlukaniswe kuphela uma ipholile kancane futhi ifudumala. Uma kungenjalo, i-fillet ithenda izokoma, noma ngeke ihlukaniswe namathambo. Ngakho-ke lezi zibopho ezikhulile kumele zifakwe epholisini bese zifakwa efrijini.

Ngezinkinga zolimi lwe-veal zizoba ngaphansi, okungukuthi, zingabiliswa ngendlela ejwayelekile kithi. Bese ususe ikhasi bese uvumele lipholile emhluzweni ofanayo lapho kuphekwe khona.

Abathandi abapheka umdlavuza, bangakwenza lokhu ngokwabo, kodwa, njengendlela yokukhetha, ungasebenzisa umlomo wesibeletho owenziwe ngomumo.

Sinqamula i-caviar ngamacube amancane. Noma ubani ongazi, i-pajasnaya caviar icindezelwe i-caviar.

Ukhukhamba zihlanzwa futhi zihlukaniswe zibe cubes. Amaqanda abuye aqedwe ngamacube. Kusukela ku-capers, susa konke umswakama kusengaphambili. Sinqamula i-fillet ebandayo ye-filbert nolimi zibe yizingwane.

Iphutha elivamile ukusika amahlamvu esaladi. Bazoyiphatha u-Olivier wakho ngokufutheka. Amaqabunga esaladi kufanele aphulwe ngezandla ezicucini zesayizi oyifunayo.

Kulungile, manje, sihlanganisa ndawonye konke okwakunqunywe futhi kugqoke imayonnaise. Imayonnaise iphekwe ngale ndlela: ngesivinini esiphezulu, qala ukushaya i-yolk ehlile ngokuqinile, bese ufaka ihlumela lamafutha omnqumo, ungabeki ukushaya. Ungafaka ngaphambi kokungeza ucezu kasawoti kuzikhupha, lokhu kuzosiza inqubo. Esikhathini sesuce esiphuziwe, engeza isinaphi ukulila, namaconsi ambalwa eviniga. Sizozama, mhlawumbe, kuyadingeka ukuthulula kancane, bese uthakazelisa.

Manje, manje uyakwazi ukwenza isaladi "i-Olivier" yakudala. Ukuze ushintsho, "u-Olivier" ne-saumon unelungelo lokuphila. Kodwa ngokuvamile, akuyona nzima kakhulu, akunjalo? Yiqiniso, lesi isaladi akuyona injabulo yansuku zonke, kodwa ukwazi iresiphi yayo, futhi ngezinye izikhathi ngeke kulimaze noma ubani ukuthi ayisebenzise.