Description
Boeuf en salade. Master French cooking book recipes 1968 edition. Today I tried a new salad. Conventional products - no ordinary sauce. The taste is great! Offer a recipe, try it!
Ingredients
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Beef
300 g
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Potatoes
350 g
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Tomato
250 g
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Chicken egg
2 piece
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Allspice
0.25 tsp
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Powder mustard
0.5 tsp
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Salt
0.5 tsp
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Onion
0.5 piece
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Dill
1 coup
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Olive oil
0.5 cup
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Vinegar
2 Tbsp
Cooking
Here our products.
Tomatoes peeled and cut into thin slices. Spread a layer on the dish. Sprinkle with salt and pepper to taste.
Onions finely cut and pour the wine vinegar, let stand for 10-15 minutes.
On a layer of tomato spread sliced meat. Sprinkle with salt and pepper to taste.
Gently spread the meat chopped (in any way) potatoes.
In the present onions add finely chopped dill (about 3 tbsp), mustard, olive oil, salt and mix very well. We got the sauce.
Potatoes spread on top crumbled egg yolks and pour the sauce. The salad is ready!
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