Garbure Béarnaise

Three dishes, all cooked in one pot, emerge when making garbure béarnaise. The meats should include ham and lean salt pork (shoulder is a good cut), sliced and served on a separate platter. As accompaniment, the vegetables are layered with goose confit and fat salt pork in a shallow gratin dish, then baked to form a brown crust. The broth is left to be served as a first course, or it may be passed with the meat and vegetables.