Bouilli from Memories of Gascony by Pierre Koffmann
In a very large saucepan, bring 4.5 l/1 gal salted water to the boil. Put in the chicken, cover and cook slowly over low heat for 1 hour. Add the beef and veal, cover and simmer for another hour. P...
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Cooking tools:
- Saucepan
- Stove
Ingredients
- 1 kg/2¼ lb flank of beef
- 1 boiling chicken, about 2.5 kg/5½ lb
- 300 g/11 oz carrots, halved
- 1 small knuckle of veal
- 6 leeks, tied in a bundle
- 2 large onions, quartered
- 15 peppercorns
- 4 garlic cloves, peeled and left whole
- salt
- 1 bouquet garni
- 500 g/1 lb 2 oz preserved pork spare rib (see Confit de canard)
- 100 g/4 oz pearl barley or tapioca
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