The Pot-au-Feu, or Bouillon, is made by boiling a good soup bone (which has been carefully selected for its nutritive qualities) in water a certain length of time, by means of which the nutriment is extracted. Bouillon of the best quality can only be made from good meat, which should be chosen from the fleshy, juicy part of the thigh. Meat from the breast or lower ribs makes a good Pot-au-Feu, but of a lighter quality and preferred by some Creole cuisinieres.
The vegetables used are found in the “soup bunch” sold by every New Orleans butcher, and carefully arranged. The bunch comprises pieces of cabbage, a turnip or two, carrots, parsley, celery and onion. Many of the famous Creole cooks add garlic and cloves, thyme, bay leaf and allspice. But this is a matter of taste. The every-day Bouillon is made by boiling the soup bone for four or five hours, skimming carefully as the scum rises, and adding, as it starts boiling well, the vegetables contained in the “soup bunch.” If Vermicelli, Macaroni or other Soup is desired, such as can be made from the simple Bouillon, or Pot-au-Feu, these ingredients are added in the proportions mentioned in the special receipt for these Soups, and the Soup is boiled an hour or so longer.