Boiled Beef a l’Indienne

Bouilli a l’Indienne

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • A Teaspoonful of Powdered Saffron
  • 2 Cayenne Pepper Pods
  • A Tablespoonful of Butter
  • ½ Cupful of Bouillon
  • Parsley to Garnish


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.