½ lb (200 g) veal tongue, boiled 1/3 lb (150 g) small beet, boiled 1/3 lb (150 g) celery root, boiled 2 oz (50 g) lettuce 1 oz (30 g) anchovy or soused sprat fillet 1 small tomatoes 4 tbsp mayonnaise parsley greens salt | Directions: Shred the tongue, anchovies and celery, cut the beet into rings.
To prepare the dressing scald the tomato, put into cold water and skin, halve and seed. Chop fine the pulp and whisk with the mayonnaise.
Mix all the ingredients, season with salt and dress.
When serving garnish with greens. |
