Boiled Beef a la Marseillaise from The Picayune's Creole Cook Book by The Times Picayune Publishing
Slice the bouilli into thin, fine slices. Take a dozen onions, the smallest kind, dust over with sugar, and bake in the oven. When a good color, put a little of the Bouillon in the stewing pan and ...
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Ingredients
- The Bouilli
- A Dozen Small Onions
- ½ Cupful of Claret
- ½ Cupful of Meat Gravy
- ¼ Can of Mushrooms
- An Herb Bouquet
- ⅛ of a Grated Nutmeg
- Salt
- Pepper
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