Mirontons from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is a favorite way the Creoles have of serving the cold Bouilli that has been saved from the preceding day: Slice the onions fine; brown in one tablespoonfu
Ingredients
- The Left-Over Bouilli
- 3 Large Onions
- 6 Shallots
- A Clove of Garlic
- A Sprig of Thyme
- A Bay Leaf
- 2 Pickles
- A Tablespoonful of Flour
- A Tablespoonful of Butter
- Salt, Pepper and Cayenne to Taste
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