Boiled Beef Gros Sel

Bouilli Gros Sel

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Bouilli
  • A Bunch of Parsley
  • A Head of Lettuce


This is the simplest way of serving the Bouilli, and the most used by the Creoles as a daily dish. Take the Bouilli from the Bouillon, and serve on a platter, laying the whole on a bed of parsley and lettuce. Serve with salt or French Dressing.