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Last updated 6/12/2012 1:09:51 AM. Recipe ID 36910. Report a problem with this recipe.
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      Title: Bouillion
 Categories: Soups & ste, To post
      Yield: 6 Servings
      1    Beef Bone
      1    Veal Bone
      1    Lamb Or Mutton Bone
      1    Chicken
      1 pt Tomatoes
      1    Stalk Celery
      3 sm Onions; (Walnut-Size)
      2    Bay Leaves
      6    Cloves; or more to taste
      1 sm Piece Mace; About An Inch
    1/2    Teacupful Dried Corn
    1/2    Teacup Barley
      1    Green Pepper
      1    Potato
           A Sprig Of Parsley
      3 md Size Apples--2 If Small.
      3 md Turnips
      1    Stalk Asparagus
      1    Orange; juiced and strained
  Place bones & chicken in large pot and cover with cold water and let
  simmer all day. Then strain, and when cold, skim the grease. Yields 3
  quarts of solid stock.
  Place remaining ingredients (except orange juice) in pot in clear
  water and boil. Strain. There should be a pint of this vegetable
  stock after it is strained.
  Allow a small teacup of beef stock to every person and add the
  vegetable stock to it. Let it come to a boil and skim. Add salt and
  red pepper (should rather peppery), and when ready to serve, add the
  strained juice of one orante to this quantity. Sweeten the orange
  juice until it is palatable. The soup may require a touch of sugar as
  some of the vegetables are acidic.
  This is only a outline; ingredients may be varied according to taste.
  Serves 6

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Recipe ID 36910 (Apr 03, 2005)

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