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By Auguste Escoffier
2 litres (3½ pt or 9 U.S. cups) Petite Marmite Bouillon to which is added a piece of brisket during its cooking.
1 tbs small balls of potato cooked in White Bouillon; 1 tbs small balls of carrots; 1 tbs small green peas; 4 tbs of the cooked brisket from the soup, cut into small cubes.
© 1903 All rights reserved. Published by Taylor and Francis.