You will need:
- Chickens breasts (ripples or quails) - 2 pcs (quail 4);
- boiled potatoes in uniform - 3 pcs;
- Pickled cucumbers - 4-5 pcs (plus a pair of cucumbers for registration);
- Sheet salad - 4-5 sheets;
- capers - 2 hours l;
- Green peas - 3-4 st l. (Do not save on the peas, take a good young peas);
- olives - 6 pcs (optional);
- Quail eggs - 5 pcs (or chicken - 2 pcs);
- Red caviar - 2 chl l;
- crayfish - 3 pcs (you can take canned cancer cervies);
For mayonnaise:
- 1 yolk;
- 1 tsp. mustard;
- 12 tbsp. vegetable oil;
- 1 tsp. Tvorchester sauce.
Breasts fry, potatoes, crayfish and eggs boil and clean. Remember that breasts can not stand on fire - no more than 12 minutes, otherwise they will be dry, brew eggs for no more than 5 minutes, everything is cut into cubes. Add sliced cucumbers, green peas, capers. You can put olives, but I don't really like them in Olivier, so focus on your taste.
Prepare mayonnaise, mixing the meal of yolk with mustard and gradually adding vegetable oil and sharp sauce. Fill a salad.
In the salad bowl, put on the bottom of the lettuce leaves, we put Olivier on top, decorated with rooties and caviar. Serve chilled, warm Olivier is less delicious.
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