Bouillon de saute
From The new practical cookery guide, 1913
Produces a clear and strengthening soup.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 18. The excerpt below is the record exactly as published.
Bouillon de saute — Place in a fireproof china marmite three pounds of rump steak cut in squares, two pounds of lean veal, also cut up, an old fowl, three quarts of cold water, a carrot, a leek, a clove, a piece of celery, a French lettuce, and a few sprigs of chervil
Cook this with the app: pantry check, scaling, and the assistant.