Potted Beef

Terrine de Boeuf

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Rounds of Beef
  • A Slice of Suet (Gros de Boeuf)
  • ½ Can of Mushrooms
  • The Yolks of 4 Eggs
  • A Dozen Allspice
  • 4 Cloves
  • Salt, Pepper and Cayenne
  • A Glassful of Brandy


Chop the slices of beef very fine with the suet, and season with the mashed spices, the herbs, minced very fine and mix thoroughly with the beaten yolks of the eggs. Pour over all the Brandy and mix. Line the bottom of the baking pan with strips of lean bacon. Add the Beef mixture and dot top with bits of butter. Bake for two hours in a quick oven.