Oille en Potage à l'Ancienne Mode

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
• chorizos
• garbanzos (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.

Method

1. 1

   Immerse beef in cubical slices into the bouillon.

2. 2

   Add mutton, veal gristle, ham, chicken, pigeons, duck, partridges, quails, bacon, and chorizos.

3. 3

   Prepare vegetables separately.

4. 4

   Boil cabbage, carrots, and turnips in broth.

5. 5

   Arrange meat and vegetables on a large dish.

6. 6

   Glaze meat with a coulis made from the broth.

7. 7

   Serve broth in a tureen apart.

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.

oille en potage cl I’ancienne mode presents several interesting features, one of which is that the pigeons and the hen to be used in it are stuffed zuith a farce made with bread and bouillon, egg-yolks, an onion baked in ashes, and hashed bottoms of artichokes, besides green herbs, spices, and salt ; then there is beef and veal in large slices, and all soup vegetables in volume ; broth or water is added. The pot is heated to boiling, and then allowed to simmer for five hours. The cook then makes gratinated crusts in a metal dish, and reduces the bouillon until the crusts begin to adhere to the dish. On this basis the meat, fowl and pigeons are served and carved ; the soup is then presented in a separate dish or tureen.* The first and indispensable ingredient of the olla is 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

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