Bouilli is a healthful food, which satisfies hunger readily, is
easily digested, but which when eaten alone restores strength to a
very small degree, because in ebullition the meat has lost much of
its animalizable juices.
We include in four categories the persons who eat bouilli.
1. Men of routine, who eat it because their fathers did, and who,
following this practice implicitly, expect to be imitated by their
children.
2. Impatient men, who, abhorring inactivity at the table, have
contracted the habit of attacking at once whatever is placed
before them.
3. The inattentive, who eat whatever is put before them, and look
upon their meals as a labor they have to undergo. All that will
sustain them they put on the same level, and sit at the table as
the oyster does in his bed.
4. The voracious, who, gifted with an appetite which they seek to
diminish, seek the first victim they can find to appease the
gastric juice, which devours them, and wish to make it serve as a
basis to the different envois they wish to send to the same
destination.
Professors of gastronomy never eat bouilli, from respect to the
principles previously announced, that bouilli is flesh without the
juices. [Footnote: This idea which began to make its impression on
bouilli has disappeared. It is replaced by a roasted filet, a
turbot, or a matelote.]