This is a dinner dish. Crush the pods of two Cayenne peppers and a teaspoonful of powdered Saffron and heat and brown in butter. Then moisten with a little Bouillon. Boil the sauce down, and when nearly ready to serve, thicken with a little butter. Serve in a gravy dish with the Bouilli, which has been nicely and tastefully garnished with lettuce leaves on a parsley bed.