474 White Bouillon

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Preparation info

  • To make

    10 litres

    • Difficulty


    • Ready in

      5 hr

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Nutritive Ingredients

  • 7 kg (15½ lb) shin and lean beef which should consist of 4 kg (9 lb) lean meat and 3 kg ( lb) meat on the bone

Flavouring Ingredients.

  • 1 kg 100 g ( lb) carrots
  • 900 g (2 lb) turnips
  • 500 g (1 lb 2 oz) leek
  • 200 g (7 oz) parsnips
  • 200 g (7 oz) onions
  • 3 cloves
  • 20 g ( oz) garlic
  • 120 g (4 oz) celery


  • 14 litres (3 gal or U.S. gal) cold water


  • 70 g ( oz) coarse salt


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 it is insufficient to bring about the disintegration of the bones so as to ensure the extraction of their main soluble ingredients. To obtain this very important result, very slow simmering of up to 12–15 hours is necessary.

Culinary practice has increasingly established the need, especially in large kitchens, for the technique of preparing a first Bouillon from the bones only which have been simmered for not less than 12 hours. This Bouillon then serves as the moistening for a second stockpot which contains the meat only: this is then simmered for approximately 4 hours, that is to say, the time strictly necessary for the cooking of the meat. It is possible to shorten the time of the second operation by chopping up the meat and vegetables instead of leaving them whole. In this case then the procedure is the same as for ordinary clarification.