AUNTIE SHEILA'S PAGE



FLEISCHSALAT

Ingredients:


250g Veal German
2 medium Pickled Cucumber
150g Egg Mayonnaise
Garlic Chives
Eschallots
1tsp mild Mustard
Salt to taste
1 pinch white Pepper
1 pinch Sugar


Add to egg mayonnaise;
1 pinch white pepper, 1 tsp mild mustard, 1 pinch sugar and salt to taste. Combine these ingredients together with a little hot water and beat until mixture is smooth.
Slice Veal German thinly and cut into narrow, 1 to 2cm strips. Finely chop cucumber, chives and eschallots.
Add these ingredients to the mayonnaise mixture and stir gently. Cover and place in fridge for 2hrs.


Fleischsalat is best eaten cold. Use it as sidesalat when you are having your BBQ or on a picnic.

Perfect as a spread on a slice of dark Rhyebread.



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