Sunday, July 16, 2017

Bouillon à La James Madison


  • 2 Gallons of water
  • Ham Bone
  • Carrots
  • 3 Onions
  • Celery
  • 1 Can of Tomatoes
  • Salt
  • Black Pepper
  • 3 lbs of Rump of Beef
  • 2 eggs
  • Chervil
  • Sherry Wine


  1. In a pot, add water and ham bone.
  2. Chop up carrots, onion and celery and add into pot.
  3. Add the can of tomatoes.
  4. Add salt and black pepper for taste.
  5. Cover pot and allow to boil overnight at low temperature.
  6. Stain bouillon into a large bowl and carefully remove grease.
  7. Chop rump of beef into dice size chunks and add into clean pot.
  8. Break two eggs over rump of beef and stir freely.
  9. Add in celery and salt and pepper.
  10. Pour stained bouillon from larger bowl on top.
  11. Stir until froth rises. Skim off froth very carefully.
  12. Serve with chervil on top and a glass of good sherry in soup according to taste.
— Cook, born in James Madison's family.
Source — Cooking in Old Creole Days.
Prepared by Breanna Cooper
Louisiana Anthology
July 16, 2017

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