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Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

The pot-au-feu is fundamental to French cooking. This is what Brillat Savarin said about it in 1826.

‘One calls pot-au-feu a piece of beef destined to be treated in lightly salted boiling water in order to extract its soluble parts. Le bouillon is the liquid which remains after the operation is terminated. The meat despoiled of its soluble parts is called bouilli. The water dissolves at first a part of the osmazone; then the albumen, whic