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The Times Picayune Publishing Company

Mirontons

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Left-Over Bouilli
  • 3 Large Onions
  • 6 Shallots
  • A Clove

Method

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 tablespoonful of butter. Chop the shallots, add to the onions, then add garlic, thyme and bay leaf, all chopped fine, and season with sal

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