Pot-au-Feu Dodin-Bouffant

Name: Pot-au-Feu Dodin-Bouffant
Yield: Makes 8 Generous Main-Course Servings
Cuisine: France
Ingredients: salt and freshly ground white pepper; 2 quarts clear beef broth; 1 bouquet garni; 3 large carrots, cut in half lengthwise and then cut into 2-inch lengths; 3 leeks, white part and 1 inch of green, split in half lengthwise and washed; 1 large turnip, peeled and cut into 12 wedges; 8 golf-ball-size white onions, peeled; 1 clove, stuck into one of the onions slices of French bread, lightly toasted; coarse salt; 1 pound foie gras, preferably bloc, mi-cuit (optional); 2 boneless duck breast halves, skin removed; 2 boneless breast halves from a large roasting chicken, skin removed; a 4-inch section of beef tenderloin, center cut or butt end, tied with string

Preparation info

Makes
8
Generous Main-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I first read about this dish in a funny little book called The Life and Passion of Dodin-Bouffant, Gourmet, first published in French in 1925. Dodin is a mythical character living in the French countryside during the first half of the 19th century. There’s a pretentious visiting prince in the region, and Dodin decides to teach him a lesson— that simple things can be great—and invites the prince to dinner. When the prince arrives with great pomp and ceremony, Dodin announces that the

Ingredients

Europe
France
Main course
Dinner
Mediterranean

Ingredients

Method