The 5-Hour Love Affair of Meats in a Buttered Casserole

Meat in le Grand Bouillon—a masterpiece of flavors. Roasted lamb, veal, and chicken unite in a rich broth, simmered to perfection for 5 hours. A versatile essence that elevates dishes, it's not just a meal; it's a culinary legacy.

The 5-Hour Love Affair of Meats in a Buttered Casserole
A succulent lamb, veal, and chicken roasting to perfection—flavors in the making of Meat in le Grand Bouillon.

There's something undeniably enchanting about a dish that transcends the boundaries of ordinary recipes – a dish that combines flavors with precision and elevates your dining experience to a whole new level. In the realm of gastronomy, 'Meat with le Grand Bouillon' stands as a testament to culinary artistry, blending succulent meats with a rich, flavorful broth that's nothing short of a masterpiece.


  • 2 sticks of butter
  • 1/2 veal loin
  • 1/2 lamb loin
  • 1 hen
  • 2 onions
  • 2 carrots
  • 1 bunch of celery
  • Leeks (to taste)


  1. Roasting the Lamb:
    Begin by roasting the lamb saddle over high heat. This step is crucial to infuse a smoky depth into the dish, setting the stage for the flavors to come.
  2. Building the Foundation:
    In a generously buttered casserole, assemble the veal loin, lamb saddle, cleaned chicken, onions, carrots, celery, and leeks. Pour in two large spoonfuls of beef broth, allowing the ingredients to meld together over high heat. As the broth reduces, the meats release their essence, creating an aroma that signals the culinary magic in progress.
  3. Extracting Essence:
    Carefully chop the meats with the tip of a knife, extracting every bit of their essence. This step is where the dish takes on its distinctive character, as the flavors intermingle and deepen.
  4. Infusing the Broth:
    The casserole is then filled with a generous amount of broth, enveloping the concoction in a sea of savory richness. To achieve perfection, the bottom of the stew is meticulously foamed, ensuring a velvety texture that coats every morsel.
  5. The Slow Simmer:
    Allow the ensemble to simmer over low heat for five hours. This slow simmer of flavors transforms the meats into tender masterpieces, while the broth evolves into a substance of richness.
  6. Straining and Degreasing:
    After this culinary alchemy, remove the meats and strain the broth through a coarse cloth. This ensures a smooth, refined texture. The broth is then expertly degreased, leaving behind only the pure essence of the meats.

Le Grand Bouillon is not just a recipe; it's a culinary cornerstone that enriches a myriad of dishes. The strained and degreased broth becomes a secret weapon in elevating vegetable stews and other culinary creations. Its versatility knows no bounds, turning the ordinary into the extraordinary.

A blend of roasted lamb, veal, and chicken in le Grand Bouillon—a visual feast for the senses.
A blend of roasted lamb, veal, and chicken in le Grand Bouillon—a visual feast for the senses.

As you savor the complexities of Meat with le Grand Bouillon, you partake in a culinary legacy that has stood the test of time. Each bite tells a story of patience, precision, and a profound understanding of the art of cooking. It's not just a meal; it's an experience, an ode to the harmonious union of flavors on your palate.