Pot au Feu

A pot au feu is an example of poached meats par excellence. There was a day when every farmhouse had a pot of broth simmering on the stove or in the hearth to which various meats could be added and gently simmered. Traditionally a pot au feu is served in two courses: the broth, followed by the meat. In this version, the meat is served surrounded with the broth. Traditional accompaniments are mustard, cornichons (sour gherkins), and coarse salt, but the Mo