The Bouilli

Before leaving the subject of Soups, it has been thought advisable to devote a short chapter to the Bouilli, or the boiled meat that it is usually thrown away by other nationalities than the Creole and French when the Pot-au-Feu, the Consomme, or the Bouillon has been completed.

The Creoles long ago discovered, or, rather, brought over with them from the mother country, France, the delightful possibilities for a good entree that lurked within the generally despised and cast aside Bouilli, or Soup Meat, and these possibilities they improved upon in their own unique and palatable styles of cuisine preparations.