Breaded Ox Tails

Queues de Boeuf Panees

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Ox Tails
  • A Cupful of Grated Bread Crumbs
  • 3 Sprigs Each of Parsley and Thyme
  • A Bay Leaf
  • An Egg
  • Grated Bread Crumbs
  • Salt, Pepper and Cayenne to Taste


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 the egg, and then roll in grated bread crumbs. Drop into a pot of boiling grease and fry to a golden brown. Take out and drain and serve with a Sauce a la Tartare, Ravigotte, Tomate, or any sauce.