Monday, April 7, 2008

Salade Francillon (Potato and mussel salad)

Salade Francillon is a simple but costly entrée that was made famous in a play called "Francillon" by Alexander Dumas. Dumas was also the author of "La Dame aux Camelias" ("Camille"), which was the basis for Verdi's 1853 opera, La Traviata. Here is a quote about how to make this salad that was described by one of the actors in the play:

from a review of the play “Francillon”
published in The New York Times on February 13, 1887

Once again, I get to use truffles, but this time they’re poached in Champagne. I didn’t splurge on actual Champagne produced exclusively within the Champagne region of France, but instead I bought a small bottle of “sparkling wine” from Italy. After poaching the truffles, I had a glass leftover that I enjoyed while putting this salad together!

Truffles, Champagne, mussels. This dish has been described as a special occasion salad. In my books, it’s just a fancy potato salad.

Recipe for Salade Francillon

Serves 2-3

Potatoes:
1 pound baby potatoes
2 cups chicken stock
1 teaspoon salt

Mussels:
2 pounds mussels

Truffles:
2 truffles
1 cup Champagne

Vinaigrette:
¼ teaspoons fresh tarragon, finely chopped
½ tablespoon parsley, finely chopped
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons white wine vinegar
2 tablespoons olive oil

You can find a recipe at Food & Wine.


Tasting Notes:
The mussels give this potato salad its main dish appeal. The truffles give it an air of sophistication, but it would be nice without them as well if you don't have any hiding in your pantry.
. . . . . . . . . .

Running total: $308.28 + $30.15= $338.43

Butter used so far: 4 pounds, 21 tablespoons

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1 comments:

Failed Minimalist said...

Are those carrots place into each halfshell?