File:Vlašský salát třetí etapa 16.jpg

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Čeština: Autor fotografie Jiří Zelenka. Vlašský salát. Studená kuchyně ČSSR. ČSN 50114 - Vlašský salát. Příprava salátu z roku 1962. Základem je ochucená majonéza (sůl, cukr, hořčice, pepř, ocet a worcester). Do takto ochucené majonézy přidáme nakrájený šunkový salám, nakládané okurky, vařenou mrkev, vařený celer, ster. hrášek a lehce promícháme. Nakonec přidáme oloupané uvařené brambory ve slupce nakrájené nebo protlačené skrze speciální kráječ na bramborový salát (kolečko s ocelovou strunou). A velice lehce promícháme. Vše pouze krátce. Pro přípravu z roku 1951 v normách pro zdravotní zařízení je k majonéze přidán studený bešamel viz. ČSN D 7402 - Salát vlašská z roku 1951. ČSSR. Czech Republic.
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current18:30, 8 November 2019Thumbnail for version as of 18:30, 8 November 20192,448 × 3,264 (3.43 MB)Pohled 111 (talk | contribs)User created page with UploadWizard

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