"Bouilli" Quotes from Famous Books
 ... Gilead oil Barberry jelly Barberries, to pickle Barley water Bath buns Bean soup Beans, (dried,) to boil Beans, (green or French,) to boil Beans, (green,) to pickle Beans, (Lima,) to boil, and dry Beans, (scarlet) to boil Beef, remarks on Beef, a la mode Beef, baked Beef bouilli Beef (corned or salted) to boil Beef cakes Beef, to corn Beef, to dry and smoke Beef dripping, to save Beef, hashed Beef's heart, roasted Beef's heart, stewed Beef kidney, to dress Beef, potted Beef, to roast Beef soup, fine Beef steaks, to broil Beef steaks, ...
— Directions for Cookery, in its Various Branches • Eliza Leslie
... Beef tongue is the most used. It should be thick and firm, with a good deal of fat on the under side. When fresh, it it used for bouilli, mince pies and to serve cold or in jelly. Salted and smoked, it is boiled and served cold. Lambs' tongues are ...
— Miss Parloa's New Cook Book • Maria Parloa
... Entrees. Fricassee of chicken, a la New York. Tete de Veau en Tortue. Cotellettes de mouton, saute aux pommes. Filet de veau, pique a la Macedoine. Tendon d'Agneau, puree au navets. Fois de volaille, sautee, a la Bordelaise. Croquettes de pommes de terre. Stewed oysters. Boeuf bouilli, sauce piquante. Macaroni a l'Itallienne. Roast. Beef, Veal, Lamb, mint sauce, Chicken, Duck. Vegetables. Mashed potatoes. Asparagus. Spinach. Rice. Turnips. Pears. Pastry. Rice custard. Roman punch. Pies. ...
— Fifth Avenue • Arthur Bartlett Maurice |
