SALATA DE BOEUF

Steps:

• Place beef shank, carrots, split parsley root, whole onion, celery, salt and peppercorns in soup pot.
• Add water and cook as you would for soup.
• When meat has cooked completely, remove pot from stove and strain into another pot.
• Discard onion and peppercorns.
• Remove meat and vegetables to large plate.
• Remove all visible fat and gristle from meat while it is still hot.
• Then cool completely and chill meat and veggies, preferably overnight.
• While these are cooling, cook the whole peeled potatoes in the soup stock until just done, taking care not to allow them to become mushy.
• Remove from soup and chill.
• When meat and vegetables are cold, cut all into small dice, no larger than 3/8".
• Place in mixing bowl.
• Finely chop dill pickles and add to meat mixture together with thawed peas.
• Squeeze lemon juice over all.
• Taste, and add salt if required. Add freshly ground black pepper to taste and mix well.
• Now add enough mayonnaise just to bind the ingredients together.
• Spoon out mixture onto oval serving platter and shape with back of spoon or spatula into oval shape about 2" thick.
• Mix a small amount of mustard into 1/2 cup mayonnaise to color it somewhat and frost the meat mixture with this.
• Decorate the salad with cut vegetables like slivers of green pepper, strips of wilted chives, slivered olives, or simply with fluffs of parsley.
• Chill till serving time.