|Hard boiled eggs||4|
|Tongue||6 Ounce, diced (Cooked Or Canned)|
|Beetroot||1 Medium, diced|
|Milk||2 Tablespoon (Cream Or Evaporated)|
|Apple||1 , peeled and diced|
|Lettuce leaves/Chicory leaves||4|
Reserve two of the egg yolks for the dressing and chop the remainder.
Mash the yolks with the seasoning and mix to a smooth cream first with the vinegar and then the cream or milk.
Combine with the other ingredients and serve in a bowl lined with lettuce or chicory.
Also suitable for hors d'osuvre.