FOOD IN GERMS.
SECTION SECOND.
SPECIALITIES.
WHEN I began to write, my table of contents was already prepared; I have advanced slowly, however, because a portion of my time is consecrated to serious labors.
During this interval of time much of my matter has escaped my memory, or been wrested from me. Elementary books on chemistry or materia medica have been put into the hands of every body, and things I expected to teach for the first time, have become popular. For instance, I had devoted many pages to the chemistry of the pot-au-feu, the substance of which is found in many books recently published.
Consequently, I had to revise this part of my book, and have so condensed it that it is reduced to a few elementary principles, to theories which cannot be too widely propagated, and to sundry observations, the fruits of a long experience, which I trust will be new to the majority of my readers.
Section I. POT-AU-FEU, POTAGE, ETC.
Pot-au-feu is a piece of beef, intended to be cooked in boiling water, slightly salted so as to extract all the soluble parts.
Bouillon is the fluid which remains after the operation.
Bouilli is the flesh after it has undergone the operation.