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Boil the meet with the vegetables and when they are tender cut them all into small cubes. Cut the pickles also into small cubes. Place all in a bowl, add the peas, salt and 1 tablespoon of mustard.
Prepare the mayonnaise by mixing well 2 hard boiled de egg yolks and 2 raw yolks with oil, a little at a time, stirring continuously. When it starts to thicken, add more oil and mix again till you obtain enough mixture to add in the beef and vegetable mixture and to spread a layer of mayonnaise on top. Put lemon juice and a bit of mustard and mix again.
Then add ¾ of the mayonnaise on the beef and veggie in the bowl and mix well, adding salt and pepper to taste. Put this mixture on a serving platter, shape it carefully and spread the rest of the mayonnaise evenly on top of it. Garnish with olives, picked carrot, parsley leaves or hard boiled egg slices. Keep refrigerated.
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