Boiled Beef a la Marseillaise

Bouilli a la Marseillaise

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • A Dozen Small Onions
  • ½ Cupful of Claret
  • ½ Cupful of Meat Gravy
  • ¼ Can of Mushrooms
  • An Herb Bouquet
  • of a Grated Nutmeg
  • Salt and Pepper to Taste


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 proportion. Then add the beef, the mushrooms, the bouquet garni, salt, pepper and a little nutmeg, and serve very hot.