Boiled Beef Saute With Onions

Bouilli Saute aux Oignons

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • 3 Large Onions
  • 2 Tablespoonfuls of Butter
  • A


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.