The flavorful broth is often traditionally served first, dotted with croutons and sprinkled with Gruyère cheese. The main dish, or 'bouilli' - a platter of boiled meats and mixed vegetables - follows usually with gherkins and a variety of mustards, horseradish, and sauces alongside. The two courses can also be combined into one course. You can serve with more boiled carrots, leeks, parsnips, potatoes, and turnips, as well as boiled cabbage.
Times are rough estimates, depending on your stove, quantities and thickness of vegetables.
Substitute chicken stock for the beef stock, or use a mixture to cover meat by 6 inches.
Nutrition data for this recipe includes the full amount of carrots, onions, garlic, and celery. The actual amount consumed will vary.