Boiled Beef Saute a la Lyonnaise

Bouilli Saute a la Lyonnaise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • 3 Onions
  • A Tablespoonful of Lard
  • A Tablespoonful of Olive Oil
  • A Tablespoonful of Chili Vinegar
  • The Peel of a Lemon


Slice the onions and brown in lard, using about one tablespoon. Skim the lard off the onions and put the Beef in the pan. Stir up and smother. Add the oil, the peel of a lemon, cut fine, and the Chili Vinegar. Serve hot.