Boiled Beef a la Paysanne

Bouilli a la Paysanne

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • 5 Large Onions
  • A Tablespoonful of Butter
  • A


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 an