Beef en Vinaigrette

Ingredients

• the cold bouilli from the pot au feti
• well washed and boned anchovy fillets (or flakes of good cooked kippers, or bloaters)
• minced chives
• chervil
• parsley
• cress
• oil
• vinegar
• freshly ground black pepper

Method

1. 1

   Slice the meat very thinly and lay it in a deep dish.

2. 2

   Arrange anchovy fillets over the meat, sprinkle with minced herbs, and season with oil, vinegar, and pepper.

3. 3

   Serve without mixing further.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 1. The excerpt below is the record exactly as published.

beef en vinaigrette. For this, properly, the cold bouilli from the pot au feti should be used, but it is equally good if made with cold roast, or boiled salt beef. For this slice the meat down very thinly, and lay it in a deep dish (a regular salad bowl, though used at times abroad, is rather too deep for this). Now arrange well washed and boned anchovy fillets (or flakes of good cooked kippers, or bloaters) in a trellis over the meat, sprinkle it all with minced chives, chervil, parsley, and cress (according to what you have at hand), season generously with oil, vinegar, and freshly ground black pepper

Cook this with the app: pantry check, scaling, and the assistant.