Salade De Boeuf

Preamble
"This is a thrifty classic of the French hors-d'oeuvre tray...

Ingredients
Leftover cooked Beef
Small White Onions
Carrot
Wine Vinegar
Olive Oil
Salt
Pepper
Prepared Mustard
Parsley

Method
Cut leftover cooked beef into thin julienne strips and put it in a shallow serving dish. Over the meat scatter very thin slices of small white onions and a few thin circles of raw carrot. Marinate the salad for 2 or 3 hours in a generous amount of French dressing made of 1 part of wine vinegar, 3 parts olive oil, and salt and pepper and prepared mustard to taste. Sprinkle the salade de boeuf with chopped parsley just before serving.