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BOEUF SALAD (more than the recipe)

It is a mixture of vegetables and meat, boiled, linked with mayonnaise. This salad, very tasty, may have been made with beef (because of the name), but we the Romanians make it with chicken. Anyway, I think you'll like! I tried this recipe "on several Brits" and they liked it. They did not say this out of complacency, but because they ate as the Romanians do, meaning, a lot! This salad is served, usually at holidays: Christmas, birthdays, memorable events. I make it quite often, because

I like it and that it is quite healthy and feeding. I do not use to weigh dishes ingredients, nor I taste it for salt and spices, which makes me a talented cook, because very rare a dish is not cooked similar to Masterchief (as Calin says). Anyway, I feel replete, up to ears, of cooking. Let me tell you from where I take the ingredients to cook. Here, in the UK there are specific continental stores ("Polish" stores), usually located in cities and towns, on the High st., Portland st., Freeman st.. and their names are: European food, Polish Dely .... The food is very diverse, colorful, having "strong" smell and taste, as Stanley (a friend of mine) says. And the price is lower than in hypermarkets. So let's start!

I put, directly from the freezer a medium chicken breast to boil in a pot with about 2 liters of cold water. I peel the vegetables: 1/2 of a medium celery root (about 10 cm in diameter), a medium parsnip and parsley roots (parsley root, even exist), 3 medium carrots and a medium potato. I, always, wash the vegetables before I peel them and after When the water on the meat begins to boil, remove the foam and put in whole, the vegetables. I put: salt (about a teaspoon) and a bit of pepper and sugar. Also I put an egg (which I washed with detergent and rinsed well) to boil it strong.

While meat and vegetables boil, I make the mayonnaise. I cut the boiled egg in half, remove the yolk and crush it with a spoon in a bowl. When it is cooled, I put a pinch of salt, a tablespoon of classic mustard and a raw egg yolk. Then I begin to pour, in a thin thread, corn oil and mix with an electric mixer, at high speed until the mayonnaise gets hard. I add the juice of half, smaller lemon. The mayonnaise is ready in 2-3 minutes, when about ¼ of 1 liter bottle oil is consumed and the composition is hard.

I take 4 pieces of medium cucumbers in vinegar or brine from a jar (small- cucumbers named gherkins). The potatoes boil first, and I cut it out into small cubes, then the carrots, parsnips, celery, parsley and meat; the cucumbers, already, being cut. We (me and Calin) do not like salty food, so, I do not put salt into the composition. I mix all of the above ingredients with half of the mayonnaise, put in a pan and level with a knife, put the other half of mayonnaise over the salad, level it and then ... decorate.

It does not make me bad, nor even when I eat it at dinner, before bed time. I like to eat the salad with a fresh or vinegar marinated chili pepper and ....real bread!

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