Salmagundi

Salmagundi (after French salmagondis ) is used in the UK and the U.S. term for a dish of the Cold Kitchen, consisting generally considered mainly from meat, eggs and anchovies. The term came in the 17th century in England and was taken from France. The spelling was very inconsistent from the beginning and was often corrupted to Solomon Gundy.

A fixed recipe for this dish does not exist; in fact, the word in the English language is figuratively used in the sense of 'miscellany, mixed bag ". In general, the Salmagundi resembles a cold salad served which includes several layers or artfully arranged side by side numerous ingredients of many different flavors. In addition to more salad vegetables, fresh or canned sour, meat, poultry, fish and boiled eggs are used; older recipes also see nuts and edible flowers as before. The ingredients are sprinkled at the table with vinegar or lemon juice and oil and mixed on the plate.