Boiled Beef a l’Indienne from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
This is a dinner dish. Crush the pods of two Cayenne peppers and a teaspoonful of powdered Saffron and heat and brown in butter. Then moisten with a little Bouillon. Boil the sauce down, and when n...
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Cooking tools:
- Mortar and pestle
- Skillet
- Saucepan
- Stove
- Spoon
- Gravy dish
- Serving platter
Ingredients
- The Bouilli
- A Teaspoonful of Powdered Saffron
- 2 Cayenne Pepper Pods
- A Tablespoonful of Butter
- ½ Cupful of Bouillon
- Parsley to Garnish
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