Boiled Beef a la Paysanne from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Hash the left-over beef, and then chop five large onions very fine and cook them to a golden brown in butter. When nearly done, dust over them a tablespoonful of flour and moisten with a little Cla...
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Ingredients
- The Bouilli
- 5 Large Onions
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- A Wineglassful of Claret
- A Dash of Mustard and French Vinegar
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