An attractive and tempting way to serve cold beef, Boeuf Bouilli Froid a la Pari-sienne (berf bwee-yee fvvahd ah lah pah-reeze-yen) is accompanied by a variety of cold vegetables in season and decorated with onion rings. The dish is then sprinkled with vinaigrette dressing.
1 lb. cold boiled beef, cut into thin slices medium-sized cold boiled potatoes, thinly sliced
1 lb. cold, cooked French beans hard-boiled eggs, thinly sliced
1 small onion, thinly sliced and pushed out into rings
1 bunch watercress
2 tablespoons wine vinegar
6 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
2 teaspoon prepared mustard
½ teaspoon dried tarragon
½ teaspoon dried basil
1 garlic clove, crushed
Arrange the beef slices overlapping each other on a long dish in one straight row. Arrange the cold, cooked vegetables and eggs in alternate order around the beef.
Decorate the meat with the onion rings. Put a sprig of watercress in the centre of each onion ring.
To make the vinaigrette dressing, put all the ingredients into a screw-top bottle. Shake vigorously until they are well mixed. Pour 6 to 8 tablespoons of the dressing, according to taste, over the vegetables surrounding the meat. Serve at once.