Cleopatra
Composition / ingredients
8
servings:
Cooking method
Recipe for salad "Cleopatra" Boil the tongue, peel it from the films and cut it into strips. Put the straw from the tongue on the bottom of the salad bowl and mix it with mayonnaise. This is the first layer. Wash the cucumber, cut it into strips, put it on top of the tongue, on top – boiled peeled shrimp. Brush the second layer with mayonnaise. Boil the eggs, and grate them on a coarse grater, lay out the third layer, smearing them with mayonnaise. Leave the salad to soak and
decorate. Decorations made of boiled eggs.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Veal tongue - 160 kcal/100g
- Beef tongue - 146 kcal/100g
- Pig's tongue - 300 kcal/100g
- Tongue sausage - 215 kcal/100g