Boiled Beef Gros Sel

Bouilli Gros Sel

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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.