Boiled Beef Saute With Onions from The Picayune's Creole Cook Book by The Times Picayune Publishing
Take onions and parboil them in butter over a slow fire. When a rich, creamy brown, add the clove of garlic and Cayenne pepper. Cut the Bouilli into thin slices and add, shaking the pan, until brow...
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Ingredients
- The Bouilli
- 3 Large Onions
- 2 Tablespoonfuls of Butter
- A Clove of Garlic
- 3 Sprigs of Parsley
- The Juice of a Lemon
- Cayenne Pepper
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