Boiled Beef With Egg Toast

Bouilli au ‘Pain Perdu’

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Slices of Bouilli
  • 6 Slices of Stale Bread
  • 2 Eggs


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.