Boiled Beef a la Paysanne

Bouilli a la Paysanne

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • 5 Large Onions
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • A Wineglassful of Claret
  • A Dash of Mustard and French Vinegar


Hash the left-over beef, and then chop five large onions very fine and cook them to a golden brown in butter. When nearly done, dust over them a tablespoonful of flour and moisten with a little Claret. Cook the onions till done and then put in the cold hashed Beef, adding a dash of French Vinegar and a little mustard, and serve.