Boiled Beef Saute With Onions

Bouilli Saute aux Oignons

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • The Bouilli
  • 3 Large Onions
  • 2 Tablespoonfuls of Butter
  • A Clove of Garlic
  • 3 Sprigs of Parsley
  • The Juice of a Lemon
  • Cayenne Pepper

Method

Take onions and parboil them in butter over a slow fire. When a rich, creamy brown, add the clove of garlic and Cayenne pepper. Cut the Bouilli into thin slices and add, shaking the pan, until browned. Place on the platter and serve with chopped parsley dusted over, and the juice of a lemon squeezed over it.