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The Times Picayune Publishing Company

Boiled Beef Saute a la Lyonnaise

Bouilli Saute a la Lyonnaise

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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 Bouilli
  • 3 Onions
  • A Tablespoonful of Lard
  • A

Method

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.

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