Salmagundi
Salmagundi (after French salmagondis ) is a term used in Great Britain and the USA for a cold kitchen dish that is generally believed to consist primarily of meat, eggs and anchovies . The term appeared in England in the 17th century and was adopted from France. The spelling was very inconsistent from the start and was often corrupted to Solomon Gundy .
There is no fixed recipe for this dish; in fact, the word is used in the English language in the figurative sense also in the sense of "all sorts, colorful mixture". In general, the salmagundi resembles a cold served salad, which contains numerous ingredients of various flavors in several layers or artfully arranged next to each other. In addition to lettuce, other types of vegetables, fresh or pickled, meat, poultry and fish as well as boiled eggs are used; older recipes also see nuts and edible flowers as before. At the table, the ingredients are drizzled with vinegar or lemon juice and oil and mixed on the plate.
Web links
- Salmagundi - recipe on the BBC website .
Individual evidence
- ^ Alan Davidson : The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford et al. 2006, ISBN 0-19-280681-5 , Salmagundi.
- ↑ salmagundi ( Memento of the original from September 7, 2008 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. , Entry in the American Heritage Dictionary
