Bœuf Bouilli en Salade

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


If you have been making soup you will find left in the saucepan some quite good pieces of meat, and, among vegetables, carrots and turnips. Cut the vegetables and the meat in small cubes, also the white of one hard-boiled egg and spring onion or shallot finely chopped; and make a sauce as for a salad (oil, vinegar, pepper and salt), but thickened with the crushed yolk of the egg and mustard. Stir well and use as hors d’Œuvre. You will find this dish very useful if your meal is a little “short”.