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6 to 8
servingsMedium
Published 1966
French cookery is celebrated for its elaborate creations, but equally famous is the famed bourgeois dish, the poule au pot. In the French provinces it is a traditional Sunday dinner dish that is as nourishing as it is delicious.
Place the beef in a heavy kettle and add water to cover by three inches. Add the onions, celery, two of the leeks and two of the carrots. Tie the parsley, bay leaf, thyme, garlic and peppercorns in a piece of cheesecloth and add it to the kettle. Add about one tablespoon of salt. Bring the mixture to a boil, skimming frequently. Reduce the heat and simmer, covered, for t