100 Pot-au-feu served like a fondue

Name: Pot-au-feu served like a fondue (Pot-au-feu de viande en fondue)
Yield: For four people
Cuisine: French
Ingredients: 150 g (5 oz) leg of veal; 150 g (5 oz) beef fillet; 150 g (5 oz) leg of lamb; 2 litres (3½ pints) beef bouillon (light beef stock made as described); 2 litres (3½ pints) beef bouillon (light beef stock made as described); 1 tablespoon soy sauce; 5 tablespoons béarnaise sauce; 5 tablespoons parsley sauce; 5 tablespoons tomato sauce; 1 clove; 4 small leeks; 8 miniature cucumbers, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 16 miniature turnips, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 16 miniature carrots, obtained by cutting ordinary vegetables into sticks or by ‘turning’ them into olive shapes; 1 bouquet garni; 1 unpeeled clove of garlic; 1 small celery stalk; 8 pickling onions

Pot-au-feu de viande en fondue

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

150 g (5 oz) leg of veal
150 g (5

Europe
France
Main course
Mediterranean

Method

Prepare the sauces and keep them hot.
Bring the beef bouillon to the boil, together with all the flavouring ingredients, and simmer, covered, for fifteen minutes. Season with salt. Remove and drain the vegetables and keep them hot.
Meanwhile cut all the meat into cubes 2cm (¾ in) across. Put them to marinate in a deep dish with the tablespoon of soy s