Boiled Beef a la Marseillaise

Bouilli a la Marseillaise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • A Dozen Small Onions
  • ½ Cupful of Claret
  • ½ <


Slice the bouilli into thin, fine slices. Take a dozen onions, the smallest kind, dust over with sugar, and bake in the oven. When a good color, put a little of the Bouillon in the stewing pan and boil down one-half. Moisten with a cup of Claret and a thick Meat Sauce, allowing half and half in