Salad Francillon

Course:

Appetizer

Practical information

Prep time

15 min
Cooking

55 min
Difficulty

Pause

2 h
Ready in

3 h 10
Price

Recipe
Comments (0)

Comments: It is only a salad, but how delicious! It became popular in France (at least as popular as such an expensive dish can be) by the end of the nineteenth century. The reason for its fame is that it was described in a play "Francillon" by Alexander Dumas Fils, the author of "La Dame aux Camelias" ("Camille"). It is not commonly made in France, but is made on special occasions - and it is a rare treat.

Recipe's Ingredients

2 tablespoons wine vinegar
1^½ teaspoons salt
¼ teaspoons pepper
6 med potatoes
4 truffles
¼ teaspoons tarragon leaves fresh or dried

1 tablespoon finely chopped parsley
4 tablespoons olive oil
250 g cooked and shelled small mussels
130 ml chateau yquem wine (or other 1st-class bordeaux sauternes)
250 ml champagne
500 ml consomme

Recipe preparation steps
1

In saucepan, combine potatoes, consomme, and 1 teaspoon salt. Bring to boil. Cover and simmer for 30 minutes, or until potatoes are well cooked. Drain. While still warm, peel potatoes and slice them. Place in salad bowl. Add mussels.
2

In mixing bowl, combine remaining salt, pepper, tarragon, vinegar, wine, oil, and parsley. Pour over potatoes and mussels. Toss gently but thoroughly.
3

Meanwhile, in small saucepan, combine champagne and truffles. Bring to boil. Cover and simmer for 10 minutes. Drain. Cut truffles into slices and arrange on top of salad, covering the entire top with truffle slices.
4

Let cool for 2 hours. (Do not put in refrigerator.)
Ready !