Mirontons

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

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