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1. Bring the water to the boil with a little salt and add the bouquet garni. Wash and dry one unpeeled onion, cut it in half and brown both cut edges on an electric plate or in a frying pan.

2. Add the onion and beef to the boiling water. Skim the surface several times. Cover the saucepan and boil the beef for 1 hour, then lift out the beef, drain and leave to one side to cool, reserving the cooking liquid.

3. Peel the second onion and cut it into rings. Slice the gherkins. Halve and deseed the pepper and cut it into strips. Cut the cooled beef into strips.

4. Trim and quarter the mushrooms. Peel and quarter the apple, remove the core and cut the apple into slices.

5. Mix all the foregoing ingredients together. Boil the meat stock in an open saucepan to reduce it.

6. Beat 4 tablespoons of stock with the remaining ingredients, season to taste, and pour the dressing over the salad. Leave the salad to stand for 20 minutes.

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