Beetroot Salad Recipe

2 medium-sized beets.

Hard-boiled yolk of 1 egg.

Tablespoon chopped watercress.

Pepper and salt to taste.

Sauce No. 176.



Peel and slice the beets (about a quarter of an inch thick), and pile

the slices in a glass dish or bowl, sprinkle with the watercress and

yolk of egg rubbed through a wire sieve, and pour the sauce round the

base.

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