Breaded Ox Tails from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the tails and cut them at the joints; then cut again, into two pieces of about four inches in length. Have a pot of boiling water; season this well with chopped parsley, thyme, bay leaf, and s...
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Ingredients
- 2 Ox Tails
- 3 Sprigs Each of Parsley and Thyme
- A Bay Leaf
- An Egg
- Grated Bread Crumbs
- Salt, Pepper and Cayenne to Taste
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