Boeuf Bouilli a la Diable

Unusual way of using leftover, cold boiled beef, Boeuf Bouilli a la Diable, (berf bwee-yee ah la dee-ahbl), takes only a few minutes to prepare. The thick slices of beef are spread with mustard, dipped in breadcrumbs and grilled until golden brown. Served with sauteed potatoes and a green vegetable, this dish makes a satisfying main course.

2 lb. cold boiled beef, cut into

2-inch thick slices

2 tablespoons thick prepared mustard

1 tablespoon melted butter

4 oz. fine white breadcrumbs

Preheat the grill to moderate.

Thickly spread one side of each slice of beef with the mustard. Lightly sprinkle over the melted butter.

Spread the breadcrumbs on a plate and, holding the slices by one edge, dip the meat into the breadcrumbs.

Place the slices of meat under the grill and cook for 5 to 6 minutes on each side, or until both sides are golden. Reduce the heat if the breadcrumbs begin to burn.

Remove the slices of beef from the heat and arrange on a warmed serving plate. Serve at once.