Cold Beef For Appetizer

Preparation:

Preparation: Finely chop the parsley, basil, capers, gherkins and spring onions and put them in a bowl. In a bowl, soften the breadcrumbs in the vinegar for 10 minutes, squeeze it well and add it to the chopped vegetables. With a fork, mash the hard-boiled egg yolk and add this to the mixture. Stir well and gradually let down as much oil as needed to obtain a fairly fluid sauce. Season with salt and pepper and, at the end, add the finely chopped hard-boiled egg white. Arrange the sliced meat on the serving plate and cover with the sauce. Decorate the dish with lemon wedges and sprigs of parsley and, before serving, place the dish in the refrigerator for an hour or more. This very quick recipe is perfect for using up leftover roast or boiled meats. If you want to enrich this dish, you can arrange one hard-boiled egg per person divided in half on the slices of meat.