Beef Salad à la Château

Salade de Bœuf à la Château


Take some cold roast or braised beef and cut it in thin slices, season it with a little salt and mignonette pepper, roll up into a cylinder shape and cut in lengths of about two inches, sprinkle some finely scraped horseradish over the top of the fillets, and set this with a little aspic jelly whilst liquid, and dish up the fillets en couronne on a bed or border of aspic jelly, and garnish the centre and round the dish with a macedoine of cooked vegetables that have been seasoned with salad oil, tarragon vinegar, a few drops of chilli vinegar, and a pinch of freshly chopped tarragon and chervil.