Beef Salad à la Château from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 so...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- tarragon vinegar
- salad oil
- tarragon
- chilli vinegar
- horseradish
- mignonette pepper
- vegetables
- aspic jelly
- chervil
- salt
- beef
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