CookEat Recipe

Alsatian Salad

Name: Alsatian Salad
Ingredients: 3 Ready-to-eat beef and pork frankfurter — THREE commercially fully cooked ready-to-eat refrigerated beef/pork frankfurters; reheat to 74°C, cool promptly, then thinly slice.; 950 Millilitre Water — Boiling water for sausages, about one quart; source unit: millilitre; 4 Cooked potato — FOUR medium potatoes already boiled and safely chilled; thinly slice. Raw-potato boiling water or cooking yield is not specified.; 1 White onion — Medium white onion; 6 Pickled gherkin — SIX medium commercially prepared ready-to-eat pickled cucumber gherkins, thinly sliced.; 1 Green leaf lettuce — ONE very small green-leaf lettuce HEAD, washed, well drained and sliced.; 1 Teaspoon Oriental curry powder — Oriental curry powder (No. 863 full salad dressing batch); source unit: teaspoon; 0.5 Teaspoon Dijon mustard — Plain prepared Dijon-style French mustard, the selected dressing form.; 0.25 Teaspoon English mustard powder — English ground mustard, estimated light saltspoon (No. 863 full salad dressing batch); source unit: teaspoon; 0.25 Teaspoon Cayenne pepper — Cayenne, estimated light saltspoon (No. 863 full salad dressing batch); source unit: teaspoon; 1 Teaspoon Parsley — Parsley, finely chopped (No. 863 full salad dressing batch); source unit: teaspoon; 0.5 Teaspoon Chive — Chives, finely chopped (No. 863 full salad dressing batch); source unit: teaspoon; 2 Shallot — Shallots, finely chopped (No. 863 full salad dressing batch); 0.25 clove Garlic — Garlic clove, historical bean approximation (No. 863 full salad dressing batch); 4 Teaspoon Salt — Salt (No. 863 full salad dressing batch); source unit: teaspoon; 1 Teaspoon White pepper — White pepper, light measure (No. 863 full salad dressing batch); source unit: teaspoon; 0.25 Lemon — Finely chopped RIND ONLY from ONE QUARTER lemon; no juice dose or fruit-reuse assumption.; 1 Tablespoon Olive oil — Olive oil, initial (No. 863 full salad dressing batch); source unit: tablespoon; 4 Tablespoon White wine vinegar — White-wine vinegar, initial (No. 863 full salad dressing batch); source unit: tablespoon; Olive oil — Olive oil for top-up (No. 863); White wine vinegar — White-wine vinegar for top-up (No. 863)

A cold salad of frankfurters, boiled potatoes, onion, pickles and lettuce with No. 863 dressing. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0315. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected fully cooked ready-to-eat refrigerated beef/pork frankfurters, reheat to 74°C and cool promptly before slicing. Use previously boiled safely chilled potatoes and washed/drained lettuce. Refrigerate the strained dressing promptly at 4°C and shake immediately before measuring. Limites : Sausage size, cooked potato mass, pickle size, trim and slice counts remain unknown. Dressing top-up amounts and strained output are unmeasured; the quart mark is reached before straining and only FOUR tablespoons actual finished shaken dressing are used.

Type: Salad

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

3 Ready-to-eat beef and pork frankfurterTHREE commercially fully cooked ready-to-eat refrigerated beef/pork frankfurters; reheat to 74°C, cool promptly, then thinly slice.
950 Millilitre WaterBoiling water for sausages, about one quart; source unit: millilitre
4 Cooked potatoFOUR medium potatoes already boiled and safely chilled; thinly slice. Raw-potato boiling water or cooking yield is not specified.
1 White onionMedium white onion
6 Pickled gherkinSIX medium commercially prepared ready-to-eat pickled cucumber gherkins, thinly sliced.
1 Green leaf lettuceONE very small green-leaf lettuce HEAD, washed, well drained and sliced.
1 Teaspoon Oriental curry powderOriental curry powder (No. 863 full salad dressing batch); source unit: teaspoon
0.5 Teaspoon Dijon mustardPlain prepared Dijon-style French mustard, the selected dressing form.
0.25 Teaspoon English mustard powderEnglish ground mustard, estimated light saltspoon (No. 863 full salad dressing batch); source unit: teaspoon
0.25 Teaspoon Cayenne pepperCayenne, estimated light saltspoon (No. 863 full salad dressing batch); source unit: teaspoon
1 Teaspoon ParsleyParsley, finely chopped (No. 863 full salad dressing batch); source unit: teaspoon
0.5 Teaspoon ChiveChives, finely chopped (No. 863 full salad dressing batch); source unit: teaspoon
2 ShallotShallots, finely chopped (No. 863 full salad dressing batch)
0.25 clove GarlicGarlic clove, historical bean approximation (No. 863 full salad dressing batch)
4 Teaspoon SaltSalt (No. 863 full salad dressing batch); source unit: teaspoon
1 Teaspoon White pepperWhite pepper, light measure (No. 863 full salad dressing batch); source unit: teaspoon
0.25 LemonFinely chopped RIND ONLY from ONE QUARTER lemon; no juice dose or fruit-reuse assumption.
1 Tablespoon Olive oilOlive oil, initial (No. 863 full salad dressing batch); source unit: tablespoon
4 Tablespoon White wine vinegarWhite-wine vinegar, initial (No. 863 full salad dressing batch); source unit: tablespoon
Olive oilOlive oil for top-up (No. 863)
White wine vinegarWhite-wine vinegar for top-up (No. 863)

Method

Steps

Step 1
Make the full dressing ONCE. In a clean cold bowl mash the level teaspoon curry powder, half teaspoon plain Dijon mustard, light English-mustard and cayenne measures, washed finely chopped parsley and chives, two finely chopped shallots, quarter garlic clove, salt, LIGHT white-pepper measure and finely chopped rind from ONE QUARTER lemon. Mash in the initial tablespoon olive oil until almost a pulp, then gradually mix in the initial four tablespoons white-wine vinegar.
Step 2
Transfer to a measuring vessel. Add further olive oil and white-wine vinegar in a TWO-TO-ONE volume ratio until the actual mixture reaches the nominal 950 mL quart mark BEFORE straining. Press-strain into a clean lidded vessel and refrigerate promptly at 4°C. The quantities added and strained finished output are not predetermined. Shake before measuring FOUR tablespoons finished dressing for the salad.
Step 3
Plunge THREE fully cooked ready-to-eat refrigerated beef/pork frankfurters into about 950 mL boiling water for the source six-minute guide; verify 74°C. Cool promptly, then thinly slice.
Step 4
Thinly slice the FOUR already-boiled chilled potatoes, medium white onion, SIX ready-to-eat pickled cucumber gherkins and very small washed/drained green-leaf lettuce head. Mix with the cooled sliced sausage and the FOUR tablespoons shaken finished dressing; serve cool.

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