Bouillon Maigre

Ingredients

• six medium-sized carrots
• as many turnips
• a bunch of celery
• two leeks
• three quarts of water
• two cloves
• a little salt

Method

1. 1

   Take six medium-sized carrots, as many turnips, a bunch of celery, and two leeks.

2. 2

   Boil them in water for a few moments, drain, put them in cold water for a moment, after which put them into three quarts of water, adding two cloves, and boil gently for three hours.

3. 3

   Add a little salt, put through a sieve, heat again on the fire, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 2. The excerpt below is the record exactly as published.

Bouillon Maigre. Take six medium-sized carrots, as many turnips, a bunch of celery, and two leeks. Boil them in water for a few moments, drain, put them in cold water for a moment, after which put them into three quarts of water, adding two cloves, and boil gently three hours. Add a little salt

Cook this with the app: pantry check, scaling, and the assistant.