Boiled Beef With Egg Toast from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
Take left-over or stale bread, slice it thickly and dip in cream or milk. Then dip it in the beaten whites and yolks of Egg and fry in butter. Cut the Bouilli into slices to match the Bread, dip it...
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Ingredients
- 6 Slices of Bouilli
- 6 Slices of Stale Bread
- 2 Eggs
- A Pint of Milk
- 2 Tablespoonfuls of Butter
- Parsley and Lettuce Leaves to Garnish
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