Potted Beef from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Chop the slices of beef very fine with the suet, and season with the mashed spices, the herbs, minced very fine and mix thoroughly with the beaten yolks of the eggs. Pour over all the Brandy and mi...
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Ingredients
- 2 Rounds of Beef
- A Slice of Suet (Gros de Boeuf)
- ½ Can of Mushrooms
- The Yolks of 4 Eggs
- A Dozen Allspice
- 4 Cloves
- Salt, Pepper and Cayenne
- A Glassful of Brandy
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