Vinaigrette "Little pyramid" (petite pyramide), or "Petty" vinaigrette

Category: Cold meals and snacks
Kitchen: Russian
Vinaigrette Small pyramid (petite pyramide), or Petty vinaigrette

Ingredients

Chicken (any part, in any form - boiled, stewed, etc.) 100 g
Beef or veal 100 g
Boiled potatoes in their uniforms 3 pcs.
Boiled beets 1 PC.
Boiled carrots 2 pcs.
Bulb onions 1 PC.
Pickles 2 pcs.
Sauce
Boiled yolk 1-2 pcs.
Olive oil 3 tbsp. l.
Vinegar 3% 5 tbsp. l.
Salt, ground pepper taste
Dry mustard 1 tsp

Cooking method

  • Finely chop the onion, pour 3% table vinegar and let stand for 1 hour.
  • Cut meat (boiled, stewed or fried - whatever is) into slices.
  • Cut half the beets, potatoes, carrots into cubes. Mix meat and vegetables with pickled onions.
  • We spread it in a slide, fill it with half of the prepared sauce.
  • Put pickles and the other half of the beets cut into long thin slices on top.
  • Pour the second part of the sauce.
  • For the sauce - put all the ingredients in a blender bowl and mix at maximum speed.

Note

Vinaigrette Small pyramid (petite pyramide), or Petty vinaigrette
Portraits of Count A. I. Sologub and Countess S. I. Sologub.

"I remembered that Count Sologub is very fond of
second class society and told me
that Khavsky's evenings are his favorite, the lamps are flowing,
carry apples and watermelons, fall on seeds and,
and at supper fish aspic and petty vinaigrette.

- What is a petty vinaigrette?
- These are the remains of cold beef,
veal inside, and outside with a slide of pickles,
beets in rows, cela fait une petite pyramide
(It turns out to be a small pyramid).
Smirnova-Rosset A.O. Diary. Memories."

Vinaigrette Small pyramid (petite pyramide), or Petty vinaigrette

The title page of the book by E. A. Avdeeva, recognized by contemporaries as an authority in the field of home economics.

The writer, recognized by his contemporaries as an authority in the field of home economics, E. A. Avdeeva, in a book with an entertaining title: "The Handbook of the Russian Experienced Mistress, composed of forty years of experience and observations of the kind Russian mistress, K. Avdeeva." (1848) we read: “From the remnants of any roast, you can make a vinaigrette by adding fresh or pickled cucumbers, boiled potatoes, beets, hard-boiled eggs, boiled mushrooms or mushrooms. Then pour over the vinaigrette with the following sauce: depending on the amount of vinaigrette, a spoonful of Provencal oil, two tablespoons of vinegar, one hard-boiled yolk, a little salt, a teaspoon of mustard, wipe everything together well and pour over the vinaigrette. " That is, the representatives of the diverse stratum of Russian society and their chefs did not see anything "vile" in using the leftovers of the meal to prepare a dish that was widely used in Russia under the name "vinaigrette".

The idea of ​​the recipe - the journal "Science and Life"
A source 🔗

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Vinaigrette Small pyramid (petite pyramide), or Petty vinaigrette

Svetta
Thanks for the recipe, especially the dressing! I had a ready-made steam "semi-vinegret" without beetroot and peas, filled it with a dressing and consumed it. Only vinegar is too much for my taste, but it's very tasty!
MariV
This recipe is 2 parts vinegar to one part oil! Claims to Madame Avdeeva. Make it to your liking, I did it with fruit and rice, I added refined and unrefined sunflower oil to olive oil.

"Vinaigrette (fr. Vinaigrette) is a salad dressing widespread in Europe, as well as in pre-revolutionary Russia, based on vinegar, olive oil and mustard. The name of the sauce comes from the diminutive form of the word (fr. vinaigre - vinegar)."
lungwort
Though "petty", the taste should be good, and it should be served superbly.
celfh
Quote: svetta

... Only vinegar is too much for my taste, but it's very tasty!
So it is 3 percent))) Not even vinegar, but sour water.
Olya, the composition of the vinaigrette is very harmonious
Svetta
Quote: celfh

So it is 3 percent))) Not even vinegar, but sour water.
I saw the percentages, so I poured 6 ml of vinegar 9% over the entire composition of the sauce. Well, maybe our tastes didn't match ...
MariV
The taste is not very similar to a traditional vinaigrette - something between a salad "Olivier" and an ordinary vinaigrette. Probably due to the sauce. If you have a blender leg - make this sauce a second!

On the meaning of the word "vile" - "As often happens with words, over the centuries their meaning can change dramatically. In the 17th - 18th centuries, the word" vile "meant a person of an ordinary origin, a commoner. For example: Typical house building in St. Petersburg began under Peter First, the tsar personally approved the projects of houses for "eminent" (our analogue of elite housing) and for "mean" (municipal housing). "
IvaNova
Thank you. Delicious!
The only deviation from the recipe is replacing dry mustard with dijon. The rest is clear according to the recipe. Boiled beef, baked chicken.
The vinaigrette is generally tasty and balanced. And the sauce is nothing! Being a mayonnaise in composition, nevertheless, in combination with a barrel cucumber, it gives a rich "Russian" taste. I am taking it into service.
It was not possible to form a small pyramid, it turned out to be a large cylinder.
And the vinaigrette is really petty. Only his meanness is not in the fact that you can elegantly use the remnants of yesterday's dinner (not being a countess, I think this is thriftiness, not meanness). And the fact is that, due to its taste, during the molding in the ring, the height of the cylinder has almost halved.
Vinaigrette Small pyramid (petite pyramide), or Petty vinaigrette
Thanks for the recipe!
MariV
IvaNova, Irina, I am very glad that I liked the recipe! I also respect homemade sauces - tastier, and you know what you put in there.

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