Boiled Beef With Egg Toast

Name: Boiled Beef With Egg Toast (Bouilli au ‘Pain Perdu’)
Cuisine: United States
Ingredients: Parsley and Lettuce Leaves to Garnish; 2 Tablespoonfuls of Butter; 6 Slices of Stale Bread; 6 Slices of Bouilli; 2 Eggs; A Pint of Milk

Bouilli au ‘Pain Perdu’

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

6 Slices of Bouilli
6 Slices of Stale Bread
2 Eggs

Americas
United States
New Orleans

Method

Take left-over or stale bread, slice it thickly and dip in cream or milk. Then dip it in the beaten whites and yolks of Egg and fry in butter. Cut the Bouilli into slices to match the Bread, dip it in the Egg and fry also. Serve on a dish with chopped parsley dashed over it and a garnish of parsley or lettuce leaves.