Boiled Beef Gros Sel from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is the simplest way of serving the Bouilli, and the most used by the Creoles as a daily dish. Take the Bouilli from the Bouillon, and serve on a platter, laying the whole on a bed of parsley a...
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Ingredients
- The Bouilli
- A Bunch of Parsley
- A Head of Lettuce
- A French Dressing
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