Home-made Houilli
From Culinary jottings, 1885
You can vary the houilli by adding tomato sauce, piquante sauce, or souhise.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 21. The excerpt below is the record exactly as published.
home-made houilli, which should be treated in this way : — Let us assume that the recipe for pot-au-feu has been strictly carried out as far as the straining stage, and that all the vegetables, or as many of them as were procurable, have been used : now, place the meat on a dish, remove the string that bound it, and serve it upon a bed of mac- caroni previously boiled till tender, and a puree obtained by rubbing all the vegetables through the wire sieve, mois- tened with a portion of the bouillon or consomme ; or on a bed of stewed cabbage, with the other vegetables neatly arranged
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Cook this with the app: pantry check, scaling, and the assistant.