474 White Bouillon

Name: White Bouillon
Cook time: 5 h
Total time: 5 h
Yield: To make 10 litres (2¼ gal or 2¾ U.S. gal)
Cuisine: France
Ingredients: 70 g (2¼ oz) coarse salt; 120 g (4 oz) celery; 14 litres (3 gal or 3¾ U.S. gal) cold water; 20 g (⅔ oz) garlic; 200 g (7 oz) parsnips; 200 g (7 oz) onions; 500 g (1 lb 2 oz) leek; 7 kg (15½ lb) shin and lean beef which should consist of 4 kg (9 lb) lean meat and 3 kg (6½ lb) meat on the bone; 1 kg 100 g (2½ lb) carrots; 900 g (2 lb) turnips

Preparation info

To make
10 litres

Difficulty
Medium
Ready in
5 hr

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Nutritive Ingredients

7 kg (15½ lb) shin and lean beef which should consist of 4 kg (

Europe
France
Soup
Gluten-free

Method

Proceed in the same way as for Ordinary White Stock, simmering it for 5 hours.

Observations on the making of this Bouillon

It is the practice to give 5 hours of cooking time for this Bouillon and this time is more than sufficient to extract the nutritive juices from the meat. On the other hand