Name: Petite Marmite
Yield: Serves eight to twelve
Cuisine: Creole
Ingredients: 1½ tsp. salt; 2 egg whites; 1 small onion, chopped; 1 rib celery, chopped; 2 ribs celery, coarsely chopped; ¼ tsp. dried thyme; 4 eggshells, well crushed; Salt and freshly ground black pepper to taste; ¼ tsp. dried marjoram; 2 ribs celery, cut into thin sticks; 1 bay leaf; 1 tsp. black peppercorns; 1 large onion, coarsely chopped; 1 carrot, coarsely chopped; 6 lb. oxtails; 1 medium carrot, chopped; 4 small potatoes, cut into ½-inch dice; 1 lb. ground round, chilled; Green onions or chives to tie beef bundles; 4 small carrots, cut into thin sticks; ¼ tsp. Tabasco

Preparation info

Serves
eight to twelve

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

A marmite is a covered crock, usually made of earthenware, designed to hold a soup or a stew that will be baked. Petite marmite has come to mean an intense, clear soup based on a consomme, with beef and vegetables. The best of these has an amazing flavor, especially when infused with a good shot of black pepper. I love this version. It’s no small project to make it. (In fact, cooking schools give this to chefs as a test of their skills.) But the results are wonderful, and you will have real