Boiled Beef With Tomatoes

Bouilli aux Tomates

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • ½ Dozen Tomatoes
  • 2 Cupfuls of Bouillon
  • ½ Teaspoonful of Flour
  • A Clove of Garlic
  • A Sprig Each of Thyme and Parsley
  • A Bay Leaf


Take a half-dozen fine, ripe Tomatoes, and parboil them in butter, being careful not to let them burn. Add a pinch of flour and two good cups of Bouillon, a little salt and pepper, a clove of garlic, a sprig of parsley, thyme and bay leaf. After two hours, take out the Tomatoes and allow Beef to heat a few minutes in the sauce. Serve on a flat dish, arranging the Tomatoes around the Beef and under each Tomato put a nice piece of buttered toast.