Boiled brisket of short ribs of beef from a dish of boiled beef and vegetables and broth (pot-au-feu), as opposed to the broth itself (bouillon). It is served with coarse salt and boiled potatoes, the vegetables from the broth and horseradish or other appropriate sauce.
Gelatine. When bones are boiled up in water gelatine is produced. It is a soluble protein which is then purified and is available in sheet of powdered form. It acts as a gelling agent and is used in making aspics and in setting jellies and mousses, both savoury and sweet.
Yellow sweet clover, bird's foot trefoil. A leguminous plant the leaves and flowers of which, when dried, have a pleasant aroma. This delicate herb is high in carotene and vitamin C. In order to preserve its fragrance, it should never be more than briefly parboiled. Can be used in marinades, for flavouring sausages, in salads, custard dishes and clear soups to add aroma. It can be used to stuff rabbit. In Switzerland, it is used to make herbal tea. Some cheeses, notably the German cow’s milk Schabzieger and curd cheese, Gruyère and green cheese are flavoured with the yellow flowers.
