Salad "Olivier"

Traditional holiday salad can be prepared even more traditionally-closer to the recipe of its inventor. Lovers of historical reenactments will probably prefer to cook with the lanspick and other ingredients of the original version, but I like this option

You will need:

• chicken Breasts (grouse or quail) - 2 PCs (quail 4);
• boiled potatoes in uniform - 3 PCs;
• pickled cucumbers-pickled gherkins-4-5 PCs (plus a couple of cucumbers for registration);
• leaf salad-4-5 sheets;
• capers-2 h l;
• green peas-3-4 St l. (do not skimp on peas, take a good young peas);
• olives-6 PCs (optional);
• quail eggs — 5 PCs (or chicken-2 PCs);
• red caviar - 2 CHL l;
  – cancers — 3 PCs (you can take canned cancer of the cervix);
  For mayonnaise:
  – 1 egg yolk;
• 1 tsp mustard;
• 12 tbsp vegetable oil;
• 1 tsp Worcestershire sauce.
  Fry the Breasts, potatoes, crayfish and eggs to boil and peel. Remember that the Breasts can not be overexposed on the fire-no more than 12 minutes, otherwise they will be dry, eggs cook no more than 5 minutes, all cut into cubes. Add sliced cucumbers, green peas, capers. You can put olives, but I do not like them in Olivier, so focus on your taste.
  Prepare mayonnaise by mixing the yolk with mustard with a mixer and gradually adding vegetable oil and hot sauce. Season the salad.
  In the salad bowl put on the bottom of the lettuce, put on top of the Olivier, decorated with gherkins and caviar. Serve chilled, warm Olivier is less tasty.

http://www.womanhit.ru/lifestyle/food/2017-12-29-gotovimsja-knovomu-godu-olive-otshef-povara-womanhitru/

@banjo , @cleverbot ,