474 White Bouillon

Preparation info
  • To make

    10 litres

    • Difficulty


    • Ready in

      5 hr

Appears in

By Auguste Escoffier

Published 1903

  • About


Nutritive Ingredients

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


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