LE BOUILLI (Boiled Beef or Soup Meat)

I have already spoken of this famous and ever-popular dish in the recipes for POT AU VEU (THE STOCK POT). The soup meat is removed from the saucepan, put on a hot dish, surrounded by the vegetables cooked in the STOCK, and a few tablespoons of the STOCK poured over the meat. It is sprinkled with GROS SEL (coarse salt), and the dish garnished with a few sliced GHERKINS. It is usually accompanied by either tomato, PIQUENTE, horseradish, or caper sauce. This is a most excellent dish.

I have already spoken of this famous and ever-popular dish in the recipes for POT AU VEU (THE STOCK POT). The soup meat is removed from the saucepan, put on a hot dish, surrounded by the vegetables cooked in the STOCK, and a few tablespoons of the STOCK poured over the meat. It is sprinkled with GROS SEL (coarse salt), and the dish garnished with a few sliced GHERKINS. It is usually accompanied by either tomato, PIQUENTE, horseradish, or caper sauce. This is a most excellent dish.