600 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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The Petite Marmite should be made in a special earthenware pot in accordance with the recipe given at the beginning of this Chapter.

When the soup is finished, correct the seasoning, remove the chicken, untie it and replace it whole in the Marmite; remove the marrow bone. Clean the sides of the Marmite and place on a serviette on a dish. Serve accompanied with small toasted slices of French bread garnished with the poached bone marrow and thin slices of French bread sprinkled with the fat from the Petite Marmite and dried in the oven.