Boeuf Salad •The vegetables boiled in "Chicken Soup"(4 carrots, 3 parsley roots, 1 celeriac), a piece of chicken meat, 2-3 pickled cucumbers, salt, pepper, fresh parsley chopped for the salad and leaves for decorating, 2-3 hard-boiled eggs, 100 g canned peas, 250 g mayonnaise, 2-3 tbs mustard. •Cut the vegetables, the meat, the pickles and the eggs in small cubes. Add here the peas (without water). You can keep some slices of each item for decorating. Then we put the chopped parsley, the mustard, add salt and pepper to taste and the mayonnaise. Keep some for "clothing" the salad. Mix well the salad, taste it for seasoning, add more condiments if necessary, arrange the salad on a plate, dress it with the mayonnaise kept and decorate it with thin slices of boiled egg white, carrot flowers, peas and parsley leaves.