Boiled Beef With Tomatoes

Bouilli aux Tomates

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • ½ Dozen Tomatoes
  • 2 Cupfuls of Bouillon
  • ½


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