Boiled Beef Saute a la Lyonnaise from The Picayune's Creole Cook Book by The Times Picayune Publishi
Slice the onions and brown in lard, using about one tablespoon. Skim the lard off the onions and put the Beef in the pan. Stir up and smother. Add the oil, the peel of a lemon, cut fine, and the Ch...
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Ingredients
- The Bouilli
- 3 Onions
- A Tablespoonful of Lard
- A Tablespoonful of Olive Oil
- A Tablespoonful of Chili Vinegar
- The Peel of a Lemon
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