Paris sausage salad
Instructions
Cut into strips the Paris and the lamellae frankfurters fontina.
Join olives pitted and sliced, artichokes and mushrooms.
Mix mayonnaise with cream, rubra sauce, cognac and stir well until you get a pink sauce with which dress the mixture prepared.
Arrange on a plate and garnish.
Ingredients and dosing for 4 persons
- 200 g of paris frankfurters
- 100 g of fontina cheese
- 100 g of olives of gaeta
- Artichokes in olive oil
- Mushrooms in olive oil
- 1 jar of mayonnaise
- 2 tablespoons of cream
- 2 tablespoons of salsa rubra
- Cognac