- Roasted fillet of beef
- Salade Russe
- Cucumber salad
- 6 artichoke bottoms, fresh or can
- Roast fillet according to recipe. Refrigerate overnight. Next day make gelée, and make salads. Cook artichokes, or buy the canned bottoms ready to use. Hard-cook the eggs and refrigerate.
- To assemble the dish: Slice the rare-roasted fillet. Arrange the slices neatly on the serving pla