Left-Over Meat from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Mince the meat finely and season well. Mix the ingredients thoroughly with it, adding, if you have it, minced Chaurice or Sausage meat, or a little cold Ham, minced. Form it into Balls, using two t...
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Ingredients
- 4 Ounces of Cold Roast Beef, or Veal or Left-Over Meat of Any Kind
- 2 Ounces of Stale Bread, Wet and Squeezed Thoroughly
- ½ Ounce of Flour
- 1½ Tablespoonfuls of Milk, or Water
- ½ Teaspoonful Each of Salt and Black Pepper
- A Dash of Cayenne
- A Bay Leaf, Chopped Fine, With Sprigs of Parsley and Thyme
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