Saffron-Scented Panade from the Périgord

In the Périgord region of France, mourtayrol is sometimes served instead of broth as the first course of a pot-au-feu. It’s easy to make; simply add saffron to a rich meat broth and then pour the broth over slices of crusty French bread and bake. For this recipe I’ve committed a sacrilege by suggesting sprinkling the whole thing with grated Parmesan.