Advertisement
Poule au Pot
6 to 8
servings- Difficulty
Medium
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.
Ingredients
4 pounds 2
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe