Rice or potato and beet salad (Salade à la d'Argenson) from Mastering the Art of French Cooking, Volume One (page 543) by Julia Child and Louisette Bertholle and Simone Beck

  • cooked rice
  • cooked beets
  • Show all ingredients...
  • Serves : 1 quart

  • EYB Comments

    Can substitute cooked potatoes for cooked rice, and green onions for shallots. Refrigerate for 12 to 24 hours. See recipe for meat, seafood, vegetable , and garnish suggestions.

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked potatoes for cooked rice, and green onions for shallots. Refrigerate for 12 to 24 hours. See recipe for meat, seafood, vegetable , and garnish suggestions.

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