- Soup and
Bouilli in
England is a dish of
boiled beef and root
vegetables based on the
traditional French dish pot-au-feu. The name
comes from the general...
-
Boiled leather,
often referred to by its
French translation, cuir
bouilli (French: [kɥiʁ buji]), was a
historical material common in the
Middle Ages and...
-
distinguish them from true roasts. When boiled, a
joint of beef was "le
bouilli", the
first of the entrées
consumed in the meal. In the late 18th century...
-
usually served as two courses:
first the
broth (bouillon) and then the meat (
bouilli) and vegetables. The dish is
familiar throughout France and has many regional...
- term
billycan is
derived from
bouilli can, the name
given to the
empty canisters used for
preserving soup and
bouilli and
other foods. With the addition...
-
amount of gelatin. The name "bully beef"
likely comes from the
French bouilli (meaning "boiled") in
Napoleonic times, or
possibly from the head of a...
-
Christian Isobel Johnstone, the
mutton could be
served on the side as a
bouilli with
caper sauce,
parsley and butter,
pickled cu****bers, or nasturtiums...
- Art in New York.
Horse armour could be made in
whole or in part of cuir
bouilli (hardened leather), but
surviving examples of this are
especially rare...
- Cook's Oracle: …. London, England:
Samuel Bagster. #328, Wow Wow Sauce, for
Bouilli Beef.
Anonymous (1894). "Enquire
Within Upon Everything".
Houlston and...
-
scales varied and
included bronze, iron, steel, rawhide, leather, cuir
bouilli, seeds, horn, or
pangolin scales. The
variations are
primarily the result...
