It will be 20 C in Berlin and certainly most parts of Europe on Sunday incl. most of next week. Here I have a suggestion.
And you can open a white wine, Rosé or even better a Champagne. A toast to our health.
Wouldn’t you normally boil the meat in stock? I don’t have professional equipment to slice the meat very thin, so actually ask my butcher to make - and he makes it very well. I fin that the meat needs to be sufficiently thin as it seems to absorb somehow part of the sauce better. I let it stand an hour in advance of serving.
Traditionally YES, but in the last years many cooks use the method in my recipe. In addition I hate boiled meat.
Also my slices are clearly much thicker, but I like it this way. I want to taste the meat too and not only the sauce.