Oille à la Française

Ingredients

• a volume of good bouillon
• some pounds of beef in cubical slices
• a quantity of mutton
• a cut of ham
• a chicken
• two pigeons
• a duck
• two partridges
• two quails
• a pound of bacon
• cervelas (sausages) instead of chorizos.

Method

1. 1

   Prepare as described for the Oille en Potage, substituting cervelas for chorizos.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 141. The excerpt below is the record exactly as published.

a volume of good bouillon ; into this beef in cubical slices is immersed ; upon this follows a quantity of mutton, some pounds of veal gristle, a cut of ham, a chicken, two pigeons, a duck, two partridges, two quails, a pound of bacon, chorizos, garbaii9os (these should have been soaked in water for twenty-four hours previously) . The spices are placed in a muslin bag. The vegetables are separately prepared, namely, cabbage lettuces, carrots, turnips, boiled with the fat top broth of the olla ; in another vessel are boiled, also with broth from the olla, bottoms of artichokes, onions, green haricots, slices of cucumber, points of asparagus, and green * The two soups described (D.D., 869) as d la Orimod de la Jie(piUre and A lajambe de bois — recipes by the editor of the ‘ Ahnanach des Gour- mands ’—are mere imitations of the oille en polatje. 214 THE SPIRIT OF COOKERY peas. The meat and vegetables are then arranged on a large dish like a mountain, as described above ; and in this arrangement the cook has much opportunity for the display of ingenuity. The meat is most conveniently carved before being arranged upon the plate. It is also glazed with a coulis made of inspissated broth of the olla, or prepared beforehand. The broth or soup is freed from fat, clarified, and served in a tureen apart. The latter may be eaten apart, and the meat and vegetables after, or the vegetables may be cut up with knife and fork, drenched with soup, and the whole be eaten with a spoon. This latter method, though apparently less elegant, affords the broadest feast of gustation. The oille, It la Frangaise includes all the ingredients of the puchero, and cervelas (sausages) instead of chorizos

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