Breaded Ox Tails

Queues de Boeuf Panees

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Ox Tails
  • A Cupful of Grated Bread Crumbs
  • 3 Sprigs Each of


Wash the tails and cut them at the joints; then cut again, into two pieces of about four inches in length. Have a pot of boiling water; season this well with chopped parsley, thyme, bay leaf, and salt and pepper and Cayenne to taste. Boil the Ox Tails till tender; when done, remove from the fire and let them cool in the water in which they were boiled. Beat an egg well, roll the bits of Tail in