Salade Parisienne

• Left-over boiled beef, or knuckle of veal, a few cold cooked potatoes, a small blanched onion
• 1 or 2 hard-boiled eggs
• 2 or 3

Cut the meat in thin strips and put in the salad bowl, with the sliced potatoes, onion, tomatoes, and the lettuce leaves. Dress in the ordinary way and sprinkle with chopped parsley.