Filet of Beef With Tomatoes from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
Smother the filet in exactly the same manner as already described. When cooked for about a half-hour, add one-half can of Tomatoes and their juice, or six large fresh Tomatoes, sliced in their juic...
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Ingredients
- A Filet of Beef
- A Tablespoonful of Lard
- 6 Onions, Sliced Fine
- A Clove of Garlic
- A Tablespoonful of Flour
- 2 Sprigs Each of Thyme and Bay Leaf
- 3 Sprigs of Parsley
- ½ Can of Tomatoes, or 6 Large Fresh Ones
- A Pint of Hot Water
- Salt, Pepper and Cayenne to Taste
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