Salad à la Rachel is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic style salad of celery mixed with hard-boiled egg whites that's dressed with Prince of Wales' Sauce and finished with German sausage and truffle shavings. The full recipe is presented here and I hope you enjoy this classic British version of: Salad à la Rachel.
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This is a classic recipe for a Victorian version of Salad à la Rachel that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 378.—SALAD à LA RACHEL.
Prepare the shred celery and eggs as in the foregoing case ; season them with Prince of Wales' sauce, No. 81, pile up lightly in the salad-bowl, garnish round the base of the salad with thin slices of German sausage or ham ; sprinkle over the surface, first, the powdered yolks of eggs, and next, some black truffles shred fine. This has a very charming effect, and is considered a wonderful stimulant.
Modern Redaction
Ingredients:
2 heads of celery (white stalks only), julienned into 3cm lengths
whites of 3 hard-boiled eggs, shredded
3 hard-boiled egg yolks, powdered by pressing through a fine-meshed sieve
4 tbsp The Prince of Wales' Sauce
150g German sausage or ham, thinly sliced
a few fine slices of black truffle, shredded (or substitute horn of plenty mushrooms)
Method:
Mix together the celery, hard-boiled egg whites and Prince of Wales' Sauce. Pile this in the centre of a serving plate and arrange the sausage or ham slices around the outside. Scatter over the powdered egg yolk and garnish with the black truffle (or horn of plenty) pieces.
