FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
JAMBE DE BOIS SOUP
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
was the name given, in former times, to a clear soup whose principlaal ingredient was a piece of leg of beef on the bone. When it was ready, the meat fell away from the bone (it was as though a wooden leg was floating in the soup), hence its name.