Cold Daube a la Creole

Daube Froide a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About

This is one of the most excellent dishes made by the Creoles, and is always a great standby for luncheons in winter. Take


  • 3 Pounds of the Rump or Round of the Beef
  • 2 Pounds of Veal Rump
  • 2


Cut the salt meat into shreds, roll well in Cayenne and black pepper. Chop finely several sprigs of thyme and three bay leaves, one clove of garlic, three sprigs of parsley, and mash well three cloves and six allspice. Roll the strips of salt meat, which must be about three inches in length and one-half inch thick, in this. Make incision into the rump of Beef and force in the strips of fat meat