No. 771 — Vinaigrette of Boiled Beef
English historical translation of Molokhovets recipe No. 771 from the 1901 Russian cookbook, retaining original methods and measures.
Even an inferior cut of boiled beef may be used for this vinaigrette. Take it from the broth and cut into slices about ¾ vershok long and wide. Heap the slices on a dish.
Decorate the top with the thinnest slices of smoked or freshly boiled tongue, hard-boiled eggs cut into several pieces, slices of fresh or pickled cucumber, pickled cherries, assorted pickles and similar garnishes.
Pour over cold mustard sauce No. 479.
To provide
2 Russian pounds of boiled beef ⅛ of a tongue and 3 eggs 2–4 cucumbers, depending on size 1 spoonful of pickled cherries 1 spoonful of mixed pickles, etc. | For sauce No. 479 2 full teaspoons of dry Sarepta mustard 6 egg yolks and 2 spoonfuls of Provençal olive oil ½ glass of vinegar and 6 lumps of sugar Optional ½ small jar of capers |