Avignon Daube

Daube à l’Avignonnaise

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Were lambs’ trotters marketed in the United States, they would replace the calf’s foot or the pig’s feet in this recipe. White beans usually accompany this daube; fresh egg noodles seem to me the perfect accompaniment. The white wine may be replaced by red wine. The thyme may be eliminated from the bouquet and either it alone or a mixture of dried, crumbled herbs sprinkled over the layers of meats and vegetables. The presence of dried orange peel in a bouquet is specifically Provençal and was originally that of the bitter Seville orange, or bigarrade (just as duck in orange was originally wild duck finished with a bit of bitter orange juice for relief: canard à la bigarrade). A 5- or 6-inch strip (when freshly peeled; dried, it will wither to a small curl) is about right. It is practical to keep a few dried peels ready for use in a jar; peel the orange thinly to eliminate the white inner part, string the peels up with needle and thread, and hang them so that air circulates freely around each until well dried—3 or 4 days.

The stew will be at its best if prepared the previous day, left at room temperature, uncovered, overnight, skimmed of surface fat the following day, slowly reheated, and left to simmer for another ½ hour or so.