Grillades are a southern breakfast specialty that always meets an enthusiastic reception at our breakfast table, served with a light, flavorful grits pudding or spoon bread. Grillades should be simmered long enough to be fork tender, refrigerated overnight, and reheated in the morning. Make them with beef or veal, or try venison, which should be cut into julienne-size strips.

Pound the pieces of meat to 1/4 inch thick. In a Dutch oven or heavy pot heat 2 tablespoons of the oil and brown the meat well in batches, removing each batch to a warm plate. Add the remaining 2 tablespoons oil and the flour to the pot. Stir over medium heat for about 30 minutes to make a dark brown roux.

Add the onion, green pepper, and garlic; saute for about 5 minutes, until soft, stirring often. Add the tomatoes and thyme; cook, with stirring for 3 minutes. Add the broth and wine. Stir well for several minutes, scraping up bits from the bottom of pan. Return the meat to the pot and stir in the salt, bay leaf, Tabasco sauce and Worcestershire sauce. Lower the heat and simmer, covered, for 1-1/2 hours, or until the meat is very tender, stirring occasionally.

Remove the bay leaf. Stir in the parsley, cool, and refrigerate overnight.

Reheat the grillades before serving,

Yield: 6 servings