475 Petite Marmite

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Nutritive Ingredients

  • 1 kg ( lb) beef, half of which should be rump or chuck and the other half, well fleshed flat ribs
  • 1 marrow bone tied in a piece of muslin
  • 1 small boiling fowl—more tough than tender the giblets from 4 chickens


  • 3 litres ( pt or U.S. pt) White Bouillon not too highly seasoned so that it will interfere with the final result

Flavouring Ingredients

  • 200 g (7 oz) carrots both trimmed
  • 200 g (7 oz) turnips small barrel-shape
  • 150 g (5 oz) leek
  • 80 g (3 oz) celery (1 small heart)
  • 250 g (9 oz) cabbage, blanched and cooked separately in some fatty Bouillon.


Place the White Bouillon in a special earthenware marmite together with the meat, poultry, the marrow bone and giblets. Bring to the boil, skim and simmer very gently, taking care that the liquid remains as clear as possible. One hour before the meats are cooked add the vegetables and continue to simmer until all is cooked.

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