HighFatLowCarbRecipes

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Salamagundi

on August 13, 2013

Salmagundi is such a cool name I had to post this recipe, which shows how we used to eat without so much sugar and starch in the diet. I failed to note the source, but below is what I copied. You could use any cold poultry meat, but it seems more fun when you can call the recipe this amusing name. Would be a great buffet dish. I take oven-ready to mean already cooked, and the oil, lemon juice, mustard are to be mixed to dress the vegetables or as a dip.

Salmagundi has been a popular cold dish for centuries, often incorporating other cold meats, fish and a variety of vegetables. This recipe can be made using chicken only and leaving out the duck. Select firm-textured vegetables and arrange the ingredients in ever-widening circles to create an attractive effect.

SERVES 8

1 oven-ready duckling, weighing about 2.3 kg (5 lb), thawed if frozen

salt and pepper

1 oven-ready chicken, weighing about 2 kg (4 1/2 lb), thawed if frozen

450 g (1 lb) carrots, cut into 0.5 cm (1/4 inch) wide strips

450 g (1 lb) potatoes, peeled

150 ml (1/4 pint) vegetable oil

75 ml (5 tbsp) lemon juice

pinch of mustard powder

450 g (1 lb) shelled peas, cooked

1 cucumber, sliced

225 g (8 oz) tomatoes, thinly sliced

4 celery sticks, thinly sliced

4 eggs, hard-boiled (optional)

mayonnaise (optional)

slices of stuffed olives and radishes, to garnish

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